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Home » Recipes » Dessert » Cookies » Bourbon Toffee Brown Butter Chocolate Chip Cookies

Bourbon Toffee Brown Butter Chocolate Chip Cookies

By: Rebecca  |  Published: December 23, 2013  |  Updated: September 15, 2017  |   View Our Affiliate Disclosure Policy

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Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and brown butter. via @sugarandsoulco

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Bourbon. Toffee. Brown Butter. Chocolate. Cookies.

They’re guaranteed to raise a smile, so let me introduce you to:

the best damn cookie you will ever have!

Bourbon Toffee Brown Butter Cookies

PIN IT TO YOUR RECIPES BOARD ON PINTEREST!
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Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Never have I ever had a brown butter cookie and let me tell you one thing… I’ve been missing out. Who would have thought a simple method of cooking butter could change the very foundation of the cookie as we know it.

Nutty, dark, smokey. That’s what brown butter adds to the cookie. Sounds kind of like a bar in the 90’s, huh? But they need something else in order for them to have the full-on neon light ambiance. Bourbon.

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Oh and a little toffee and chocolate for good measure.

When you take a bite of these cookies you get a little punch of bourbon followed by sweet sugar and chocolate with a finish of salty toffee and nutty notes.

They’re incredible, flavorful, and bold!

So, go! Be bold! Take a chance on these cookies!

You won’t be sorry.

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

I’m pretty excited to be sharing these cookies with my family this Christmas and wanted to get the recipe out in time so you could share it with yours. After all, the holidays are about sharing and family and enjoying the simple things in life, like cookies. For most of us, Christmas means kicking your feet up for a day with a glass of your favorite spirits, playing games, and making memories with your loved ones. That is my Christmas wish for all of you.

This recipe was inspired by and in honor of my Uncle Jake, for his love of Bourbon and because I can always count on him to bail me out. So here’s to you, Uncle Jake, thank you.

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Bourbon Toffee Brown Butter Chocolate Chip Cookies are soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.

Bourbon & Toffee Brown Butter Chocolate Chip Cookies

Rebecca Hubbell
Soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.
5 from 4 votes
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Prep Time 3 hrs
Cook Time 12 mins
Total Time 3 hrs 12 mins
Course Dessert
Cuisine American
Servings 60 cookies
Calories 115

Ingredients
  

  • 1 cup unsalted butter
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 1/2 cups light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1/4 cup bourbon
  • 2 large eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 oz bag Heath Bits 'o Brickle Toffee Bits

Instructions
 

  • Add the butter to a medium sized skillet and cook over medium heat. Stir continuously, butter will start to boil and foam. Stir for another minute or so until butter starts to brown, pour into a tin container (I used a bread pan). You'll be able to see what looks like amber sand in the bottom of the pan. The whole browning/cooking process took about 10 minutes. Allow butter to cool in fridge for 1 to 2 hours. Then remove from fridge and allow it to soften to room temperature.
  • Mix together the flour, baking soda, baking powder, and salt in a large bowl and set aside.
  • In a stand mixer fitted with a paddle attachment, beat together browned butter and sugars. Mixture will be a bit crumbly.
  • Add in eggs one at a time and mix until combined after each addition.
  • Add vanilla extract and bourbon and mix until smooth, mixture should resemble frosting.
  • Slowly add in flour mixture a half cup at a time and beat until just mixed in.
  • Fold in the chocolate chips and toffee bits.
  • Wrap dough up in plastic wrap and chill for at least 2 hours, preferably overnight. This is absolutely necessary so your cookies aren't hard.
  • When you're ready to bake cookies, preheat oven to 350 F.
  • Place rounded tablespoons of cookie dough on a parchment lined baking sheet at least 2 inches apart.
  • Bake for 11-13 minutes until edges are golden brown. 12 was my magic number!
  • Let cookies cool on baking sheet for two minutes before transferring to a cooking rack to cool completely.

Nutrition

Calories: 115kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 13mgSodium: 46mgPotassium: 53mgSugar: 9gVitamin A: 105IUCalcium: 15mgIron: 0.7mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!

Originally published December 2013, updated December 2016.

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Christmas Cookies Dessert Recipes

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

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Comments

  1. Hannah says

    November 9, 2019 at 8:13 pm

    5 stars
    Oh my goodness, these are good! I didn’t have enough time to chill for too long–barely scraped 2 hours–but they were fluffy and chewy and delicious! Followed the recipe exactly but baking time was a little longer for me. Definite;y making again!

    Reply
    • Rebecca Hubbell says

      November 11, 2019 at 2:33 pm

      I’m so glad you enjoyed them, Hannah! They are our favorite cookie!

      Reply
  2. Karen says

    September 5, 2019 at 8:35 pm

    5 stars
    I followed this recipe exactly and they came out perfect! Loved them:)

    Reply
    • Rebecca Hubbell says

      September 6, 2019 at 4:01 pm

      I’m so glad you loved them! This is one of my all-time favorite cookie recipes!

      Reply
  3. Stephanie Mayo says

    March 6, 2019 at 7:52 pm

    I’m not sure what happened, I took my dough out of the fridge and my cookies ended up super flat 🙁

    Reply
    • Rebecca Hubbell says

      March 7, 2019 at 11:33 am

      Hi Stephanie, I’m sorry these didn’t turn out for you, they definitely shouldn’t be flat. Is it possible your leavening agent was expired?

      Reply
  4. Angelique says

    December 8, 2016 at 11:20 pm

    I think Suma is right, I’ve just made them and the batter is really dry! 1 cup less of flour would be better.

    Reply
  5. Tina says

    November 22, 2015 at 9:47 pm

    What non alcoholic liquid can i use instead?

    Reply
    • Rebecca says

      November 23, 2015 at 11:17 am

      Hi Tina, I’m not sure where I’ve never made them with anything but Bourbon, however, it’s such a small amount that I would say you could replace it with milk to achieve and similar texture. Let me know how they turn out!

      Reply
  6. suma says

    December 9, 2014 at 2:51 am

    Looks like you have a typo in the ingredient list: it should be 2.5 cups of flour, not 3.5 cups. That’s the correct ratio, given you’re using 2 eggs and 2 sticks of butter. Otherwise you end up with really crumbly and dry cookie dough.

    Reply
    • fickrj5@gmail.com says

      December 9, 2014 at 10:27 am

      Nope, the 3.5 cups of flour is accurate. We make the recipe all the time and never had a bad batch!

      Reply
    • Denise Cummins says

      November 22, 2016 at 7:42 am

      OMG…you are right…I am making this right now without reading comments… there is nothing creamy about my butter sugar mixture!

      Reply
      • Rebecca says

        December 6, 2016 at 12:00 pm

        Hi Denise, the mixture should come together for you in a dough, how did they turn out in the end?

    • Megs says

      January 8, 2017 at 7:14 pm

      I made it as listed and turned out perfectly! Noticed it upped the bourbon recently. Was 3 tbsp and now says 1/4 cup … hope they still turn out as well as the three delicious batches I made last month.

      Reply
      • Rebecca says

        January 13, 2017 at 10:31 pm

        Hi Megs, it shouldn’t impact the recipe much at all, this holiday season we decided to up the liquor a bit and loved it! But feel free to continue to make them with the 3 tablespoons.

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