Chunky Chocolate Chip and Bourbon Vanilla Cookies

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These full flavoured biscuits take your usual chocolate chip biscuit to a whole new level.
Personally I would be adding in some chopped walnuts or macadamias (my kids rebel if I do).
Change the chocolate if you want to – dark, milk or white or a mixture of all.
You can omit caramelising the butter but it does add another flavour dimension that makes these extra delicious.

Yield: makes 30 cookies


  • 225g butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 250g dark chocolate chopped into chunks


Start this a couple of hours before you want to make the cookies.
Melt 125g of the butter in a small saucepan over a moderate heat.  Allow to bubble until it starts to go nut brown and the milk solids separate.  Take care not to burn.
Remove from the heat and pour into a bowl, make sure you scrape out all of the little brown specks too.  Set aside to cool completely.  This will take a good hour or two.
Preheat the oven to 180 C.
Beat the butter and caramelised butter with the sugars until light and fluffy.
Add eggs, one at a time, beating well after each.
Mix in the bourbon and vanilla
Add the flour, baking soda and a generous pinch of sea salt.
Lastly mix in the chocolate.
Scoop large spoonfuls, approximately 40g of dough onto a lined baking tray.  Flatten with your hand.  Bake for 5 minutes and then pull the tray from the oven and firmly tap on the bench a couple of times (this keeps the cookies flat).  Cook a further 5-7 minutes until starting to colour at the edges.  Remove from the oven and once again tap the tray on the bench.
Allow to cool a little before serving warm.
Once cold they can be microwaved for 20 seconds to warm if you want to.

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