My bourbon chocolate chip cookies elevate the classic CCC recipe with a splash of Kentucky bourbon whiskey and crunchy walnuts for a truly decadent sweet treat. Believe me, it's hard to eat just one...or two! This is a no-chill recipe, too, so you can get to the cookies in less than 30 minutes.
And if you enjoy this recipe, you'll love my unique oatmeal raisin walnut cookies, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - There's no need to chill the dough with this no refrigerate chocolate chip cookie dough recipe, so you can have warm cookies ready in under half an hour. The dough is easy to mix by hand, so no mixer is needed. And it doesn't get better than that, does it?
Perfect Texture - These chocolate chip cookies with bourbon are soft and chewy with pools of rich, melted chocolate, pops of nutty crunch, and a hint of spice. I really push the boundaries of the mix-ins-to-dough ratio, so they're almost more chocolate than cookie!
I've been disappointed by my fair share of store-bought and even bakery cookies, so I only make the best at home. And I stand ten toes down behind the from-scratch recipes: salted peanut butter cookies with chai spices, classic candy cane cookies for Christmas, cream cheese carrot cake cookies, and sweet potato pie cookies!
What You'll Need for this Recipe
Unsalted Butter that's been melted and then cooled to room temperature is the secret ingredient for no-chill cookies. It makes the dough pliable yet firm, so you can scoop it onto a baking tray as soon as it's mixed!
Chocolate Chips and Chocolate Chunks, because this combination will produce a mixture of firm and gooey melted chocolate. The chips keep their shape while the chopped chocolate pieces become pools of molten cocoa flavor. Perfection.
Brown Sugar and Granulated Sugar for a balanced texture that is moist and chewy, but not too soft. Feel free to use either light or dark brown sugar.
Cinnamon for subtle warmth. This is not a typical ingredient in chocolate chip cookies, but once you add it, you won't want to go back
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Nuts - Don't have walnuts? You can use pecans, peanuts, almonds, or whatever kind of nut you prefer. If you use almonds, though, I recommend chopping them into pieces rather than leaving them whole.
Shape - Use a regular spoon to make minis or an ice cream scooper to make jumbo cookies. You can also press the chocolate chip and walnut cookie dough into a 9 x 9-inch baking pan to make chocolate chip and walnut cookie bars or a cookie cake.
Vegan - Use plant-based chocolate, butter, and egg alternatives to make this recipe vegan-friendly.
Small or Large Batch - This recipe makes about 16 cookies, and it doubles easily for larger crowds. You can also cut it in half to make just a handful of cookies.
How to Make No-Chill Chocolate Chip Cookies with Walnuts
- Step 1: Whisk the flour, baking soda, cinnamon, and salt together.
- Step 2: Mix the butter, sugars, egg, vanilla, and bourbon.
- Step 3: Combine the wet and dry mixtures, then stir in the chocolate and nuts.
- Step 4: Scoop the cookie dough onto a cookie sheet, and bake until golden brown.
Pro Tip #1
Leave at least two inches between each cookie so that they don't run together as they bake and spread.
Frequently Asked Questions
To store, cool the cookies to room temperature, then transfer to an airtight container. They'll last at room temperature for up to one week.
Yes. Before baking, scoop the dough onto a baking sheet until solid (about three hours), then transfer to an airtight, freezer-safe container and keep in the freezer. After baking, cool the cookies to room temperature, then transfer them to an airtight, freezer-safe container with slips of parchment or wax paper between each cookie, so they don't stick together. Keeps in the freezer for up to three months either way.
How to Serve
Serve these bourbon chocolate chunk cookies warm with a glass of cold milk. For extra razzle dazzle, sprinkle with flaky sea salt over top just after they come out of the oven.
These cookies are great for bake sales and potlucks, quick and cozy desserts, or even your holiday cookie exchange! I think they make an excellent fall baking project, but can really be enjoyed any time of the year.
More Favorite Chocolate Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy a batch of easy chocolate chip cookies with walnuts and bourbon soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Bourbon Chocolate Chip Walnut Cookies (No-Chilling Needed!)
Equipment
- 1 whisk
- 1 silicone spatula or kitchen spoon
Ingredients
- 1 ½ cup all-purpose flour plus two tablespoons
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt or table salt
- ½ cup unsalted butter melted, then cooled to room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract
- 1 teaspoon bourbon whiskey
- 1 cup dark, semi-sweet, or bittersweet chocolate chips
- ½ cup dark, semi-sweet, or bittersweet chocolate bar roughly chopped
- 1 cup walnut pieces
- flaky sea salt optional garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet(s) with parchment paper and set aside.
- Make the Cookie Dough: In a mixing bowl, whisk together flour, baking soda, cinnamon, and salt.1 ½ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- In another bowl, vigorously stir together the butter, brown sugar, granulated sugar, egg, vanilla, and bourbon until smooth (about one minute), using silicone spatula or kitchen spoon.½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla bean paste, 1 teaspoon bourbon whiskey
- Add flour mixture to butter and sugar mixture and stir until a uniform dough forms. Stir in the chocolate and walnuts until incorporated. Do not over mix.1 cup dark, semi-sweet, or bittersweet chocolate chips, ½ cup dark, semi-sweet, or bittersweet chocolate bar, 1 cup walnut pieces
- Bake the Cookies: Use cookie scoop to portion dough onto lined cookie sheet(s), leaving at least two inches between each scoop of dough. Bake for 10-12 minutes or until edges are set and golden brown.*The large amount of mix-ins in this cookie dough can make it awkward to scoop. If any of the chocolate or walnut bits fall out or are sticking out, just press them back into the dough. You especially don't want walnut pieces jutting out as they will burn in the oven.
- Finish and Serve: Allow cookies to cool and set on pan(s) for about 5-10 minutes before handling. Sprinkle with flaky salt (optional) and serve warm.flaky sea salt
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