Bourbon Chocolate Chip Walnut Cookies (No-Chilling Needed!)

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 12

Cooling Time: 5

Total Time: 27

Servings: cookies

Calories: 279kcal

Author: Jazzmine Woodard

Soft and chewy, buttery brown sugar bourbon cookies with chocolate chips, chocolate chunks, and walnut pieces

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Equipment

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

Notes

Modifications

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.

Scoop the cookie dough with a regular spoon to make minis or an ice cream scooper to make giant 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.

Use plant-based chocolate, butter, and egg alternatives to make this recipe vegan-friendly.

This recipe doubles easily for larger crowds. You can also cut it in half to make just a handful of cookies.

Storage

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.

To freeze: 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.

Nutrition