Toffee Chocolate Chip Cookies 

Thin and chewy with crisp edges; buttery, sweet, salty and filled melty pools of chocolate and toffee. The optional splash of bourbon both complements and balances the sweet and salty parts of the cookie.

Whisk the flour, baking soda and salt in a mixing bowl until well combined.

Step 1:  

In a medium mixing bowl beat the room temperature butter and sugar on medium high speed until light and fluffy. On low speed, beat the egg, yolk, extract and bourbon until well combined.

Step 2:  

On the lowest speed setting or by hand mix in the dry ingredients to the wet. Fold in the chopped chocolate and toffee pieces.

Step 3:  

Cover the cookie dough with plastic wrap. Chill the dough in the fridge for 2 hours or up to 48 hours. Pull dough out about 15 minutes before baking to allow the dough to soften at room temperature. 

Step 4:  

Preheat the oven to 375 F.  Scoop 3 tbsp sized balls onto a lined baking sheet about 2 inches apart. 

Step 5:  

Bake cookies in a 375 F (190 C ) oven for 9-11 minutes or until the edges are set and golden brown. Cool on the hot baking sheet for 5 minutes. 

Step 6:  

Top with flaky salt if desired and enjoy!

Step 7:  

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Step 7: