Bourbon Chocolate Chunk Cookies

Introduction

Welcome to the ultimate recipe for Bourbon Chocolate Chunk Cookies! These rich, buttery delights combine the deep warmth of bourbon with the gooey goodness of chocolate chunks. Perfect for gatherings, holidays, or a cozy night in, these cookies are sure to impress both cookie lovers and whiskey enthusiasts alike.

The History

Cookies have long been a beloved treat across American households, but the addition of alcohol like bourbon is a modern twist that has gained popularity in recent years. Originally baked as a way to enhance flavor complexity, bourbon-infused desserts offer a unique depth not found in traditional recipes. Whether you’re baking for a crowd or indulging solo, this version elevates the classic chocolate chunk cookie into something truly special.

Ingredients Breakdown

All-Purpose Flour: Provides the structure for your cookies.
Baking Soda: Helps the cookies rise slightly while keeping them chewy.
Salt: Enhances the flavors and balances sweetness.
Unsalted Butter: Adds richness and promotes spread for a perfect texture.
Brown Sugar: Contributes moisture and chewiness.
Granulated Sugar: Adds crispness and caramelization to edges.
Eggs: Bind everything together and add moisture.
Vanilla Extract: Boosts flavor profile naturally.
Bourbon: The star ingredient that gives these cookies a warm, smoky complexity.
Chocolate Chunks: Offers melty pockets of chocolate throughout every bite.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and bourbon until fully incorporated.
Gradually mix in the dry ingredients until just combined. Do not overmix.
Fold in chocolate chunks evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

Use room temperature butter for smoother creaming with sugars.
Don’t skip the cooling time on the baking sheet—this allows the cookies to finish setting up without overbaking.
For extra flavor, use high-quality bourbon and real vanilla extract.
If the dough feels too sticky, chill it for 30 minutes before scooping.
To keep cookies chewy, store them in an airtight container with a slice of bread (remove after a day).

Variations and Customizations

Nutty Twist: Add chopped pecans or walnuts to the dough for added crunch.
Different Spirits: Swap bourbon for rum, whiskey, or even Irish cream liqueur for a different flavor profile.
Double Chocolate: Mix in unsweetened cocoa powder and use dark chocolate chunks for a more intense chocolate experience.
Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, spiced kick.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Health Considerations and Nutritional Value

While these Bourbon Chocolate Chunk Cookies are a sweet indulgence, moderation is key when enjoying baked treats with added sugars and fats. Each cookie contains approximately 200–250 calories, depending on size and chocolate content. You can make slight modifications such as reducing sugar, using coconut oil instead of butter, or opting for dark chocolate with higher cocoa content for antioxidants. However, the inclusion of bourbon means they should be enjoyed responsibly by adults only.

Ingredients

2 ¼ cups all-purpose flour
½ tsp baking soda
1 tsp salt
¾ cup unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp bourbon (adjust to taste)
1 ½ cups chocolate chunks (semi-sweet or dark preferred)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk flour, baking soda, and salt in a bowl; set aside.
Cream butter, brown sugar, and granulated sugar in a stand mixer or with a hand mixer until fluffy.
Add eggs one at a time, then mix in vanilla and bourbon.
Gradually add dry ingredients to wet mixture and mix until just combined.
Fold in chocolate chunks.
Drop rounded tablespoons of dough onto prepared sheets, spaced 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are soft.
Cool on sheets briefly before transferring to a wire rack.

FAQ

Can I make the dough ahead of time?

Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Bake directly from chilled/frozen, adding 1–2 minutes to the baking time if frozen.

Can I use salted butter?

You can, but reduce the added salt in the recipe to ½ teaspoon or omit entirely to avoid overly salty cookies.

Do these cookies taste strongly of bourbon?

The flavor is present but subtle, giving a warm background note rather than overpowering the chocolate and sugar. Adjust the amount based on your preference.

How long do these cookies last?

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or dough balls.

Can I double the recipe?

Absolutely! Just ensure your mixing bowl and utensils can handle the larger volume. Mix in batches if needed.