Browned Butter Bourbon Chocolate Chip Cookies
Gideon's Bakehouse is famous for its decadent, almost half-pound chocolate chip cookies. Join Lauren Luby, Two Bitch Spirits Ltd. Co-Founder, in making this exceptional treat! While the exact recipe is proprietary, we have created a similar version and gilded the cookie with Eureka Gold™ Bourbon browned butter!
These rich, gooey, and thick texture cookies pair phenomenally with a neat pour of Bourbon!
Gideon's Famous Cookies With Browned Butter Bourbon
Ingredients:
We are jazzing up this famous cookie recipe with browned butter gilded with Eureka Gold™ Bourbon!
- 1 cup of unsalted butter, soon-to-be-browned and boozy (You can use salted butter. Just omit the added 1/2 tsp salt from the recipe)
- 4 tablespoons of Eureka Gold™ Bourbon
- 1 cup of dark brown sugar
- ½ cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- ½ teaspoon of salt (omit if using salted butter)
- And of course, 2 cups of semi sweet chocolate chunks.
- 1 1/2 cups of mini chocolate chips (choose dark or milk for contrast) to top cookie dough balls
- sea salt flakes for sprinkling on baked cookies
DIRECTIONS
1. Brown 2 sticks of butter (1 cup) in a pan over medium heat. Stay with the pan during the browning process and continue to stir until the milk solids begin to brown and a foam forms. Take care not to burn the butter.
2. Turn off your heat source and add your bourbon. Allow browned butter bourbon mixture to cool.
3. In a mixing bowl combine eggs, vanilla, and sugars. Stir until smooth. Add the cooled browned butter bourbon mixture and combine.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture. Be careful not to overmix.
6. Fold in the semi-sweet chocolate chunks or dark chocolate chunks by hand to evenly distribute.
7. Scoop out large portions of dough (about 4-6 ounces each) and roll them into balls.
8. Roll the tops of the dough balls in mini chocolate chips. Choose a different type of chocolate from your chocolate chunks - like milk chocolate. Place them on the baking sheet, leaving enough space between each. Cover the dough and refrigerate for at least 2 hours, and up to 48 hours.
9. Preheat your oven to 375°F and bake 12 to 14 minutes on the middle rack. Oven temperatures vary so keep an eye on your first batch. Edges will be golden brown and the center will be soft.
10. Immediately after baking, sprinkle the tops of the cookies with sea salt flakes.
11. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
These cookies are best enjoyed slightly warm, with the chocolate still melty with a neat pour of bourbon! Cheers!
Try to keep your batches small. We were at high elevation in Eureka, Nevada, so our cookies didn't puff up as much as they do at sea level, but they were just as pretty and yummy!! The outside of the cookie is crispy and the insides are soft and gooey with a hint of bourbon!
This video was filmed in the historic Parsonage House in Eureka, Nevada! It was built in the late 1800's and renovated throughout the years, most recently by Joe and Lauren Luby. It is a neighboring building to The Stone Church Lodge which was also renovated by the couple. Read more about it on Travel Nevada Uncommon Overnighters!
