Raggedy Man’s Chocolate Chip Cookies

Chocolate Chip Cookies

Raggedy Man's Chocolate Chip Cookies

Alex Westerman
Bourbon Brown Butter Chocolate Chip Cookies
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16 Cookies
Calories 123 kcal


  • 1 heatproof bowl
  • 1 small bowl
  • 1 mixing spoon
  • 1 whisk
  • 1 saucepot
  • 1 heatproof spatula
  • 1 1 1/2 oz scoop
  • 2 parchment-lined rimmed baking sheets


  • 1 1/2 cups all purpose flour
  • 1 1/4 tsp salt
  • 3/4 tsp baking soda
  • 3/4 cup unsalted butter divided into pieces for faster melting
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 large egg yokes
  • 2 tsp bourbon
  • 6 oz bittersweet chocolate (60%–70% cacao), coarsely chopped


  • Place racks in the upper and lower thirds of oven; preheat to 375°.
  •  Whisk flour, salt, and baking soda in a small bowl; set aside.
    1 1/2 cups all purpose flour, 1 1/4 tsp salt, 3/4 tsp baking soda
  • Make brown butter: Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1-2 minutes. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should melt but not foam and sizzle, test the heat of the brown butter with a small piece before adding the rest. If you see foam and sizzle then wait a minute or so till the butter temperature reduces to just melt the remaining butter).
    3/4 cup unsalted butter
  • Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk Bourbon. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain (don’t overmix), then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
    1 cup dark brown sugar, 1/4 cup granulated sugar, 1 large egg, 2 large egg yokes, 2 tsp bourbon, 6 oz bittersweet chocolate
  • Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.
Keyword bourbon, chocolate, cookies, rye

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