Bourbon chocolate chip cookies are soft, sweet, loaded with melty chocolate chips and have the perfect hint of bourbon. They are easy to make and require just 1 bowl!
And here we are, in the beginning of December. 😳
I've been planning and prepping for Christmas for weeks now, but still, the beginning of December gets me a little short of breath in thinking of all there is to do.
Even so, we had a pretty fun, low-key weekend and I cherished every minute!
Here are the highlights:
- I had my annual girls gingerbread making night. It's just us grown ups, no kids, and we bring food, drink wine, do a white elephant gift exchange and then try our best at making a gingerbread house from scratch. It's always hilarious!
- My family got our Christmas tree late last week and we decorated it yesterday. My husband accidentally fumbled the entire box of Christmas ornaments as he brought them downstairs, and we lost a few, but thankfully, it wasn't catastrophic. (I had immediate tears but none of the most precious ornaments were broken so all is well.)
- We also did some Christmas crafts, puzzles, read tons of Christmas stories (including a few new ones that our Elf on the Shelf, Ginger, brought to the kids) and watched some Christmas movies.
I'd say the season is off to a good start!!
Oh, and we've been baking up a storm recently!
Last week I shared my old fashioned soft molasses cookies and this week I’m keeping the cookie love going. 🍪❤️
Today’s bourbon chocolate chip cookies are ones that I have been making on repeat recently!
I’m a wee bit obsessed.
Makes sense though, since I’m a total bourbon lover. 🥃❤️
In fact, I once helped hire an associate editor in part for the promise of her bourbon chocolate chip cookies.
She called them out in the fun facts section of her resume, which I thought was genius.
Unfortunately, she didn’t work out in the position, so I had to come up with my own recipe. 😂
Now, chocolate chip cookies on their own kind-of run in my family’s blood.
My grandmother’s chocolate chip cookie recipe has a long, rich and treasured story in our family. And I promise to share that story and her recipe with you all, hopefully soon.
These are a different take though, with a decidedly grown up fun feel with the bourbon, which just wafts out of the batter as you are mixing it.
Heavenly smell right there!
These cookies are soft, perfectly sweet, full of melty chocolate chips and have just a hint of bourbon after they have baked.
ALL the crazy yums!
It’s pretty much an adult cookie, but I think it’s fine for kids too since there’s not very much bourbon and it mostly cooks out in the oven. You be the judge for your family.
After tasting one of course. 😉
Which may cause you to declare them completely unfit for children so that you can keep them all to yourself! Totally acceptable decision.
Notes on bourbon chocolate chip cookies:
- I use white whole wheat flour in all of my baking, but you can substitute regular all-purpose flour if that’s what you have and use.
- I recommend using a good bourbon in this recipe since it will add to the flavor. My go-to is Maker’s Mark.
- You’ll want to watch your baking time and take these out when they are golden brown and almost done. They’ll continue baking as they cool and you don’t want them to be overdone.
- I don’t use nuts in my cookies but you could certainly add in some chopped pecans or even walnuts for this recipe if you’d like. I'd suggest about a ½ cup of chopped nuts.
I hope you give these bourbon chocolate chip cookies a try, whether it’s for a holiday cookie exchange or just an anytime treat!
P.S. I’ve got one more cookie recipe coming later this week, so stay tuned!
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- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup bourbon
- 2 teaspoons vanilla extract
- 1 ½ cups white whole wheat flour (or regular all-purpose flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- Preheat oven to 350.
- In a large mixing bowl, cream together butter and both sugars using a stand or hand mixer until light and fluffy.
- Add the egg, bourbon and vanilla and stir to combine.
- Add the flour, baking soda and salt and stir until just combined.
- Fold in the chocolate chips. Be careful not to over-mix the batter.
- Dollop cookie dough onto 2 uncreased baking sheets, about 2 inches apart. (I do 9 per cookie sheet.)
- Bake at 350 for 12-15 minutes, until golden brown.
- Transfer cookies to a wire rack to cool completely. Store in an air-tight container in the pantry for up to 1 week.
I use white whole wheat flour in all of my baking, but you can substitute regular all-purpose flour here if that’s what you have and use.
I recommend using a decent bourbon in here since it will add to the flavor. My go-to is Maker’s Mark.
You’ll want to watch your baking time and take these out when they are golden brown and almost done. They’ll continue baking as they cool and you don’t want them to be overdone.
I don’t use nuts in mine but you could certainly add in some chopped pecans or walnuts for this recipe if you’d like. I'd suggest ½ cup.
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