Bourbon & Toffee Brown Butter Chocolate Chip Cookies
Soft and chewy chocolate chip cookies laced with toffee, bourbon, and nutty brown butter accents.
Prep Time3 hrs
Cook Time12 mins
Total Time3 hrs 12 mins
Servings: 60 cookies
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.
Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 53mg | Sugar: 9g | Vitamin A: 105IU | Calcium: 15mg | Iron: 0.7mg