There are chocolate chip cookies and then there are Bourbon Chocolate Chip cookies. These cookies are everything you expect in a chocolate chip cookie with a hint of bourbon.
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How To Elevate Chocolate Chip Cookies
There are many ways to elevate a chocolate chip cookie. You can change the chocolate chips to chunks of chocolate, add cinnamon, or add a little crunch with nuts or even potato chips. Chocolate Chips Cookie recipes are very versatile and easy to change to satisfy a craving.
Adding Bourbon is our favourite way to bring chocolate chip cookies to the next level. Bourbon has hints of vanilla and caramel flavours which are perfect for chocolate chip cookies.
Adult Version of Chocolate Chip Cookies
This recipe is what we call our adult chocolate chip cookies. Our kids have now been enjoying these cookies because our youngest is almost 16 now. And most of the alcohol bakes out of the cookie. When the kids were younger, I wouldn’t have served these to them.
This is not a cookie we serve to our grandkids. We save this one for the older kids and the adults. For the younger kids, I bake my original Chocolate Chip Cookies.
When we are outside cooking, so many recipes we use have bourbon in them. It seems that bourbon just goes well with almost anything on the barbecue.
We make bourbon glazes and bourbon BBQ sauces. We have used bourbon in marinades. And when staying up all night to smoke brisket, Mike has enjoyed a few glasses of bourbon.
So I thought, why not bake with bourbon? And my most requested cookie has always been my chocolate chip cookies.
What Bourbon to Use to Make Cookies
When it comes to the bourbon we use, we do have a few favourites. For making these cookies, Old Forester Kentucky Bourbon is one of the brands I use. Maker’s Mark is another brand I have used.
Any bourbon can be used, but like all ingredients, if you don’t like the taste of it, you won’t like it in your cooking or baking. It doesn’t have to be an expensive bourbon, (there is a $200 bottle at our local LCBO) but you do have to use a bourbon that tastes good.
Don’t Want to Use Bourbon?
If you want to make these cookies without bourbon, you can replace the bourbon in the recipe with vanilla extract. The recipe calls for 2 ounces (60 ml) of bourbon. This can be replaced with 1 Tablespoon of vanilla extract and 3 tablespoons of water or milk.
How to Get Evenly-Sized Round Cookies
When baking cookies, the size of the cookies really does matter. You want to have all the cookies as close in size as possible so that they all bake evenly.
To do this I use a cookie scoop, which I measure and level off the dough to make sure the cookies are as even as possible in size. For this recipe, I use a 4 cm cookie scoop but a larger scoop can be used for different sizes. Just remember that the baking time in this recipe is for the smaller cookies using a small scoop.
Ways to Serve Bourbon Chocolate Chip Cookies
These cookies can be served warm, which is our favourite way to enjoy them. Fresh out of the oven, the chocolate is melted and the cookie is gooey. We love them this way.
The cookies can be reheated in the microwave on medium power for 10-15 with a damp paper towel draped over them to keep them moist.
If you make these cookies with a medium or large scoop, they make an amazing cookie for ice cream sandwiches. Vanilla ice cream and hot caramel complement the chocolate and bourbon in the cookies.
Once cooled, store these cookies in an airtight container at room temperature for up to 5 days.
These cookies can also be wrapped in plastic wrap and placed in an air-tight container in the freezer for up to 3 months.
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Bourbon Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 ounces bourbon
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
- Preheat oven to 350°F and line 4 cookie sheets with parchment paper.
- In a stand mixer, cream butter and sugars together until smooth and creamy, about 4 minutes.
- Beat in eggs and bourbon until all combined.
- With mixer on low, add in one cup of flour, baking soda and salt.
- Add remaining flour, one cup at a time.
- Fold in chocolate chips.
- Using a small cookie scoop, drop evenly sized cookie dough balls on parchment paper about 2 inches apart
- Bake in preheated oven for 8-10 minutes. Cookies will still look wet in centre. Don't over bake or cookies will be hard.
- Remove from oven and transfer to a cooling rack to cool slightly before serving.
- Let pans cool before placing another batch of cookie dough on them to bake.
- Store cookies in an airtight container.