ok, these bourbon toffee chocolate chip cookies are easily one of my favorite cookies ever. yes, really, ever. id been wanting to make a “boozy” cookie for a long time. my hands down favorite cookie is the classic chocolate chip cookie. in fact, you may have noticed lots of similar cookie recipes on the site. that’s for a reason! I love the classic flavors of the base dough. the ability to play around with new twists on the classic, is such a bonus. hey, when you find something that works, you run with it. or in the case of these cookies, you add bourbon to it and call it the best cookie ever!!
these cookies are so many delicious words!
- hints of caramel
- hints of vanilla and bourbon
- filled with pools of melty chocolate
- layers of flavor
- age like a fine wine
- the flavors are more developed and pronounced
- the texture gets even chewier
- the perfect “lazy cookie”
- make a batch at the beginning of the week
- (keep it covered) in the fridge
- scoop 1-2 balls of dough each night (make about 10)
- bake them off
- you’re welcome!
add these ingredients to your next trip to the grocery store
these bourbon toffee chocolate chip cookies use mostly pantry basics. here’s what you’ll need:
- all purpose flour
- I love this brand for all my baking
- baking soda
- unsalted butter
- light brown sugar
- vanilla extract or vanilla bean paste
- bourbon whiskey
- use one with good flavor at a good price point
- you should like the taste, but you don’t need to use the “top shelf” stuff
- toffee bar
- I love this brand
- chocolate bar
- milk, bitter, or semi sweet are all good for these cookies (35-60%)
- I used Ghirardelli 60% chocolate disks for this recipe
- flaky salt, like Maldon’s
do I need any special baking tools?
you’ll need the standard baking tools or really strong arm muscles! here’s what I recommend:
- stand mixer with paddle attachment
- or electric hand mixer with beaters and a large mixing bowl
- plastic wrap
- to keep the cookie dough from drying out
- parchment paper
- perfect for even baking
- aluminum baking sheets
- preferred over other baking sheets
- promotes even baking
- great for baking cookies
- cookie scoop
- gives the cookies a more uniform shape and size
- oven thermometer
- cheap and most used kitchen tool in my kitchen!
- I highly recommend one for every oven (even new ones)
tips and tricks for the best cookies
substitutes for this recipe:
- all purpose flour: you can use a 1:1 GF flour if needed
- I like this one from Bob’s Red Mill
- butter: use a salted butter (but omit the added salt)
- use a plant based butter you’ve previously made cookies with
- bourbon: this bring SO much flavor
- optional, but highly recommended
- sub 1:1 with another liquor like rum, brandy or cognac
- toffee bar: sub with more chocolate or homemade toffee
- chocolate: sub with more toffee (1:2) or use chips (about 1/2- 3/4 c)
- note: chips will not melt like chopped chocolate does
tips and tricks for this recipe:
- don’t over mix
- mix until just combined
- chill the cookies!!
- this relaxes the glutens (or hydrates the GF flour)
- makes for a chewier, more flavorful cookie
- it’s totally with the wait
- a poll I gave on instagram showed 70% of people would wait up to 2 days if it meant a better tasting cookie!
- use a cookie scoop for more uniform size and shape cookies
- reserve 1/4 – 1/3 of the chopped chocolate to place on top of the cookie dough balls
- this is what gives the cookies those ” gram worthy” pools of chocolate
- top these with flaky salt
- its the finishing touch and works well for this recipe
other chocolate chip cookies to love!
- maple chocolate chip cookies
- tahini and halva chocolate chip cookies
- chewy triple chocolate citrus cookies
- pumpkin tahini chocolate chip cookies
bourbon toffee chocolate chip cookies
- stand mixer with paddle attachment or electric hand mixer with beaters and large mixing bowl
- plastic wrap
- 1-2 large cookie sheets
- parchment paper
- large cookie scoop
- 1 c (125g) all purpose flour sub 1:1 with GF flour blend (see notes)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c (113g) unsalted butter, room temperature sub with salted butter and omit the added salt
- 1/2 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 1/4"
- 4 oz (113g) milk, bitter or semi sweet chocolate bar, chopped into small pieces about 1/4"
- flaky salt for topping
- Whisk the flour, baking soda and salt in a mixing bowl until well combined. Set aside.
- In the bowl of a stand mixer with paddle attachment (or hand mixer with beaters in a large mixing bowl), beat the room temperature butter tand sugar on medium high speed until light and fluffy, about 3-4 minutes.
- Add the egg, yolk, extract and bourbon one at a time, beating well on low for about 20 seconds before adding the next.
- On the lowest speed setting or by hand (my preferred way), add in the dry ingredients to the wet 1/2 at a time. Mix until a few flour streaks remain before adding the next 1/2. Fold in the chopped chocolate and toffee.
- Cover the cookie dough with plastic wrap. Chill the dough in the fridge for 2 hours or up to 48 hours. (I kept this cookie dough in the fridge (covered) for a week and the flavor was AMAZING). The longer the cookie chills, the more the flavors will develop. Just make sure to keep it covered. Pull dough out about 15 minutes before you plan to bake to allow the dough to soften.
- Preheat the oven to 375 F. Line 1-2 large baking sheets with parchment paper. Set aside.
- Scoop dough using a 2-3 tbsp capacity cookie scoop. Place each dough ball on the prepared cookie sheet about 2" apart. Keep any extra dough (balls) covered in the fridge. Pull the cookie out about 10 minutes before you plan to bake in the oven.
- Bake cookies in a 375 F / 190 C oven for 9-11 minutes or until the edges are set and golden brown. The center will look slightly underbaked.
- Once the cookies come out of the oven, top with flaky salt (optional, but recommended). Cool cookies on the cookie sheet for 5 minutes before transfering them to cool completely on a cooling rack.Tip: To get the "perfect" cookie everytime, use a large round cutter (like for biscuits, pie, pastries, etc.) that's larger than the cookie. Place the cutter over the cookie and gently, rotate the inner side of the cutter around the cookie, "nudging" the edges into a more even circle. This is best done straight out of the oven while the cookie is still very soft.