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bourbon toffee chocolate chip cookies

bourbon toffee chocolate chip cookies

Megan
these bourbon toffee chocolate chip cookies are everything you could want in a cookie! they're thin and chewy with crisp edges. buttery, sweet, salty and filled melty pools of chocolate and toffee. the bourbon both complements and balances the sweet and salty parts of the cookie. basically, its time to meet your new favorite cc cookie!
4.84 from 6 votes
Prep Time 15 mins
Cook Time 9 mins
Chill time 2 hrs
Total Time 2 hrs 24 mins
Course Celebrations, Dessert, Snack
Cuisine American

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

1:1 GF flour mix: Look at the back of the GF flour mix package. If the weight of 1/4 c is 30-33 g, sub 1:1 for 1 c (120-125g) of all purpose flour. If the flour weighs more than 33g, you will need to use slightly less than 1 c of the GF flour. 
bourbon:  the alcohol does burn off while baking. while the flavors of the bourbon remain. this is optional if you need it to be. while, it will no longer be the intended recipe, the cookie will still be delicious!
toffee and chocolate: for ease of making the recipe, I used (1 ) 1.5oz Skor toffee bar and (1) 4 oz. Ghirardelli 60% chocolate bar. both bars were chopped to roughly the same size. 
cookie styling tip: reserve about 1/4-1/3 of the chopped chocolate for topping the cookie dough balls. once the cookie balls are scooped, place chunks of chocolate around the top. as the cookie bakes, the chocolate will melt on the top and form those lovely pools of chocolate. 
Keyword bourbon toffee cookie, small batch cookies, thin and chewy cookie, toffee chocolate chip cookie
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