Bourbon Toffee Chocolate Chip Cookies Recipe

Bourbon toffee chocolate chip cookies are everything a cookie should be! Thin and chewy with crunchy edges. creamy, sweet, salty, and loaded with chocolate and toffee. 

Ingredient

– 1 c (125g) all purpose flour sub 1:1 with GF flour blend (see notes) – ½ tsp baking soda – ½ tsp salt – ½ c (113g) unsalted butter, room temperature sub with salted butter and omit the added salt – ½ c (100g) light brown sugar – 2 tbsp (25g) granulated sugar – 1 (57g) large egg, room temperature – 1 (17g) large egg yolk, room temperature – 1 tsp vanilla extract or vanilla bean paste – 1-2 tbsp (15-30ml) bourbon – 1.5 - 2 oz (~ 40-45g) toffee bar, chopped into small pieces about ¼" – 4 oz (113g) milk, bitter or semi sweet chocolate bar, chopped into small pieces about ¼" – flaky salt for topping

Direction

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1

In a mixing basin, whisk together flour, baking soda, and salt until well blended. Put aside.

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2

Beat room-temperature butter and sugar on medium high speed for 3–4 minutes in a stand mixer with paddle attachment or hand mixer with beaters in a large basin.

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3

One at a time, add the egg, yolk, extract, and bourbon, beating thoroughly on low for approximately 20 seconds after each addition.

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4

Mix wet and dry ingredients. ½ at a time, low speed or manually (my preferred approach). Stir flour until streaks remain before adding the next ½. 

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5

Plastic wrap cookie dough. Put dough in fridge 2–48 hours. After a week covered in the fridge, cookie batter tasted fine. Chilling improves cookies. Ensure coverage.

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6

Set the oven's temperature to 375 F. Use parchment paper to line one or two large baking sheets. Put aside.

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7

Cookies Use 2-3 tablespoons to scoop dough. On the cookie sheet, space dough balls 2". Refrigerate excess doughballs. 10 minutes before baking, remove cookie.

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8

Bake cookies for 9-11 minutes at 375 F / 190 C until edges are set and golden brown. The middle will be undercooked.

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9

Top baked cookies with flaky salt (optional but recommended). Cool cookies on the sheet for 5 minutes before transferring to a rack.

also see

also see

Mini Egg Cookies Recipe