Eitan Bernath’s Bourbon Brown Butter Chocolate Chunk Cookies: A Gourmet Guide
A twist on nostalgia combines nutty richness and gooey pockets of sweetness in each bite.
Bourbon Brown Butter Chocolate Chunk Cookies: The Grown-Up Classic
If you thought chocolate chip cookies couldn’t be improved upon, let chef Eitan Bernath prove otherwise. His bourbon brown butter chocolate chunk cookies are a sophisticated take on childhood nostalgia—bringing nutty brown butter, aromatic bourbon, and rich chocolate chunks together for cookies that are chewy, flavorful, and utterly irresistible.
Category: Gourmet Cookies
These cookies belong in the realm of advanced comfort baking, fusing classic ingredients with gourmet techniques. Each step, from browning the butter to sprinkling flaky salt, is designed to maximize depth and complexity.
What Makes These Cookies Stand Out?
- Bourbon and brown butter introduce warm, caramelized flavors.
- Chunks of semisweet chocolate melt into pockets of richness.
- The dough is flash-frozen so the cookies bake up thick and chewy, not flat.
- A sprinkle of flaky sea salt elevates both taste and texture.
This isn’t merely a cookie recipe; it’s an experience for the senses, combining culinary technique with bold flavors for mature palates.
Ingredients: Quality Is Key
Measure and prepare ahead:
- 1 cup unsalted butter (2 sticks)
- 1¼ cups packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp bourbon (choose a quality, smooth variety)
- 2 tsp pure vanilla extract
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp kosher salt
- 8 oz semisweet chocolate (roughly chopped, about 2 cups)
- Flaky sea salt (for finishing)
Each ingredient plays a critical role: dark brown sugar adds moisture and a toffee-like flavor, while unsalted butter ensures you control the salt level.
Step-by-Step Directions
The technique is as important as the ingredients. Follow these steps for cookies that deliver both aesthetics and taste.
1. Brown the Butter
- Place the butter in a medium saucepan (a light-colored one helps you watch the browning).
- Set over medium-low heat. Melt, swirling occasionally. The butter foams, then shifts from lemony-yellow to golden to amber.
- Look for flecks of brown (caramelized milk solids) at the pan’s bottom—this takes 5–8 minutes.
- Remove from heat when nutty aroma emerges. Transfer immediately to a bowl and refrigerate for 15 minutes.
2. Cream the Sugars and Butter
- In a stand mixer with paddle attachment, combine cooled brown butter, brown sugar, and granulated sugar.
- Cream on medium for 3–4 minutes. The mixture will lighten but remain less fluffy than standard creamed butter.
- Scrape down bowl as needed.
3. Add Eggs, Bourbon, and Vanilla
- Add whole egg, egg yolk, bourbon, and vanilla.
- Mix for 1–2 minutes, until thoroughly creamed.
4. Incorporate Dry Ingredients
- Add flour, baking soda, and kosher salt.
- Mix at lowest speed, stopping when only a few streaks of flour remain.
5. Add Chocolate Chunks
- Stir in chopped chocolate chunks gently—just until combined.
- Over-mixing at this stage creates tough cookies.
6. Portion and Freeze the Dough
- Use a 2-tablespoon cookie scoop or spoon to shape the dough onto a parchment-lined baking sheet.
- Freeze dough balls for 20 minutes to prevent spreading and create thick cookies.
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7. Preheat Oven & Prep Baking Sheets
- While dough chills, preheat oven to 350°F (175°C).
- Line two sheet pans with parchment paper.
- Position racks in upper and lower thirds of the oven.
8. Bake
- Arrange cold dough balls on warm sheet pans with 4-inch spacing (about 6 per pan).
- Bake for 12 minutes, rotating pans halfway for even browning.
- Edges should be golden brown, centers slightly underbaked—they’ll finish as they cool.
9. Finish and Serve
- Remove cookies; cool 2 minutes on the sheet, then transfer to wire rack.
- Sprinkle with flaky sea salt while warm for maximum melt and flavor.
- Repeat with remaining dough.
Flavor and Texture Profile
- Brown Butter: Nutty, caramelized undertone.
- Bourbon: Adds warmth, mild smokiness, slight complexity.
- Chocolate Chunks: Melt into gooey pockets rather than uniformly distributed chips.
- Chewiness: Thanks to yolk-rich dough, frozen portions, and ample brown sugar.
- Salt: Kosher salt balances the sweet, while flaky sea salt adds finishing flair.
Nutrition Snapshot (Per Cookie)
| Calories | Fat | Carbohydrates | Protein | Sugars |
|---|---|---|---|---|
| 305 | 16g | 39g | 3g | 26g |
These values will vary slightly based on exact portion size and chocolate variety.
Expert Baking Tips
- Brown butter carefully: Use a light-colored pan to watch for color change, swirl often, and avoid burning.
- Chop chocolate yourself: Skip chips for chopped bars or disks, ensuring varied size and delicious pockets.
- Cool the brown butter: Warm butter may melt sugar/egg prematurely and alter cookie texture.
- Don’t skip freezing: Cold dough holds shape and bakes more evenly.
- Sprinkle salt while warm: It sticks best and melts slightly into cookies for flavor contrast.
Bourbon: Taste and Substitutes
Bourbon’s unique flavor profile—caramel, oak, vanilla—pairs brilliantly with brown butter and chocolate. The alcohol largely cooks off, leaving behind subtle warmth.
- No bourbon? Substitute with vanilla extract for a kid-friendly alternative (use 1 extra tsp).
- Other spirits: Rum or brandy provide interesting variations, but bourbon is classic.
Frequently Asked Questions (FAQs)
Can these cookies be made without alcohol?
Absolutely. Replace the bourbon with another teaspoon of vanilla extract for a rich, kid-friendly version.
Why do we brown the butter?
Browning amplifies the butter’s nutty, toasty notes by caramelizing the milk solids, giving the cookies a deeper flavor than regular softened butter.
Why use chopped chocolate instead of chips?
Chopped chocolate melts more fluidly, creating uneven chocolate pockets—a gourmet touch—rather than tiny, uniform bits.
Can the dough be frozen long-term?
Yes. Chill the portioned dough balls on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 minutes to baking time.
How do you keep cookies chewy and not cakey?
Extra egg yolk, high brown sugar ratio, and underbaking slightly ensure a chewy texture. Don’t overmix once the flour goes in.
Can I double the recipe?
Yes, scale ingredients linearly, but brown butter in batches to avoid burning. Freeze dough on separate trays for even chilling.
Why is flaky sea salt added last?
Adding it while warm allows salt granules to adhere and melt into the surface, balancing sweetness and heightening flavors.
Can I make these cookies gluten-free?
Use a high-quality 1:1 gluten-free flour blend. Texture may be slightly different, but the flavor components remain.
Do I need a stand mixer?
While very helpful, a hand mixer or vigorous whisking by hand can work if you don’t have a stand mixer. Be prepared for a thick dough.
Cookie Storage & Serving Ideas
- Room Temperature: Airtight containers for up to 4 days; cookies retain moisture and flavor.
- Freeze: Freeze baked cookies for up to 2 months; reheat briefly for a fresh-from-oven effect.
- Ice Cream Sandwiches: Use as bases for gourmet ice cream sandwiches—bourbon-flavored vanilla pairs beautifully.
Behind the Recipe: Eitan Bernath’s Inspiration
Eitan Bernath, celebrated TikTok chef and cookbook author (Eitan Eats the World), describes these cookies as his all-time favorite comfort food. The fusion of brown butter, bourbon, and chocolate is meant to elevate the sense of nostalgia with grown-up flavor. Freezing the dough isn’t just a technical choice—it preserves the cookie’s shape and chewy center, making these cookies “childhood favorites, all grown up.”
Quick Recipe Reference
| Ingredient | Amount/Note |
|---|---|
| Unsalted Butter | 1 cup, browned |
| Dark Brown Sugar | 1¼ cups, packed |
| Granulated Sugar | ¼ cup |
| Egg | 1 whole, 1 yolk |
| Bourbon | 1 Tbsp |
| Vanilla Extract | 2 tsp |
| All-Purpose Flour | 1¾ cups |
| Baking Soda | ¾ tsp |
| Kosher Salt | 1 tsp |
| Semisweet Chocolate | 8 oz, chopped |
| Flaky Sea Salt | For garnish |
Baker’s Glossary
- Brown Butter (Beurre Noisette): Butter melted and cooked until its milk solids caramelize for a nutty, complex flavor.
- Chewy Center: Achieved with a dough high in brown sugar, egg yolk, and baking from cold.
- Flaky Sea Salt: Large crystals often used as finishing salt, prized for crunchy texture and flavor contrast.
Share Your Cookies: Social Media Tips
- Photography: Capture melted chocolate, sprinkle salt while steam rises for visual drama.
- HashTags: #BourbonBrownButterCookies #EitanBernath #GrownUpCookies
- Tag Eitan Bernath: Share your results and join the baking community.
Frequently Asked Questions (FAQs)
Q: Can kids eat these cookies?
A: Most of the bourbon’s alcohol evaporates during baking, but for a fully alcohol-free treat, substitute with extra vanilla extract.
Q: How do I prevent my cookies from spreading?
A: Freezing the portioned dough before baking keeps cookies thick and chewy.
Q: Is brown butter difficult to make?
A: Not with close attention. Use a light-colored pan and watch for the butter’s transformation to amber with a nutty aroma.
Q: Can I use chocolate chips?
A: You can, but chopped bars provide better melt and gourmet texture with pockets of chocolate.
Q: How can I store leftover dough?
A: Form dough balls and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to your bake time.
Final Thoughts: Elevate Your Baking Experience
Whether you’re baking for a party or treating yourself, Eitan Bernath’s bourbon brown butter chocolate chunk cookies deliver a memorable blend of nostalgia and refinement. Mastering browning, precise mixing, and thoughtful finishing touches transforms these cookies into a gourmet staple—worthy of celebration any day.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40639954/eitan-bernath-bourbon-brown-butter-chocolate-chunk-cookies-recipe/
- https://www.purewow.com/recipes/eitan-bernath-chocolate-chunk-cookies-with-brown-butter-and-bourbon
- https://www.eatyourbooks.com/library/recipes/2702403/bourbon-brown-butter-chocolate-chunk
- https://parade.com/1376194/alison-ashton/get-the-secrets-to-tiktok-chef-eitan-bernaths-killer-chocolate-chip-cookie-recipe/
- https://www.eitanbernath.com/category/press/eitan-eats-the-world/
- https://www.eitanbernath.com/cookbook/
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