Maybe you’re looking for a cookie for the adults in the room? Maybe something for dad for father’s day or mom for mother’s day? Maybe something to bring to the poker game? Ladies night? The big game? I think you see where I’m going with this…. not for kidlets….definitely for adults.
I find most alcohol cookies only have a pinch of alcohol that didn’t really impart much flavor to the cookie… these bad boys though…. you taste the bourbon. I also browned the butter and added toffee bits because obviously these are the most over the top ridiculously delicious chocolate chip cookies on the planet. These have to be tasted to truly understand how amazing they are!
Bourbon Chocolate Chip Cookies
3 1/2 cups flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 cup butter, browned and cooled
1 1/2 cups brown sugar
3/4 cup sugar
2 tsp vanilla
1/4 cup bourbon
2 cups chocolate chips (divided)
1 cup toffee bits
coarse sea salt for sprinkling
**Before starting make sure your butter is browned and cooled**
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, cream the browned butter and sugars until creamy, scraping sides of bowl as needed. Add in the vanilla, bourbon, and eggs and beat well. Beat together the dry ingredients and wet ingredients – if it gets too thick then finish by stirring with a wooden spoon. Stir in 1 1/2 cups chocolate chips and the toffee bits. Scoop dough into balls and press slightly between the palms of your hands. Press a few more chocolate chips into the top of each cookie.
Place on a cookie sheet or tray. Repeat until all the dough has been formed into slightly flattened balls. Cover with plastic wrap and chill for at least 2 hours (can be frozen in Ziploc bags at this stage, if desired). Note – I used a large cookie scoop (a scant 1/4 cup) and got about 15 – 17 cookies. Photo below shows a double batch.
After dough has chilled, preheat oven to 350. Line a cookie sheet with parchment paper and place cookies about 2 inches apart on the cookie sheet.
Place in preheated oven and bake until edges are lightly browned and top looks “dry” – about 11 – 13 minutes. It’s okay if the center looks a little under done – you want the cookie to be soft, not crunchy.. Rotate the cookie sheet half way through baking.
When you remove the cookies quickly sprinkle with a pinch of coarse sea salt. This is optional but I love a little salt with my chocolate chip cookies! Let sit on the cookie sheets for about 5 – 8 minutes to cool off before removing to wire rack to cool completely.
Try them warm out of the oven if you want a real treat, FYI. Just don’t eat them all… trust me, you’ll be tempted.
Serve with your favorite bourbon or coffee or milk or, you know, on their own is fabulous too.
These smell SO GOOD when they are baking! Very bourbon-y and chocolaty. I found the bourbon flavor was much stronger once the cookies have cooled completely. Its far more subtle when they are warm.
You don’t have to brown the butter, of course, you can use “regular” butter but the cookies won’t be as rich and caramel-y. I recommend browning 100%.
Browned butter, toffee bits, chocolate chips, bourbon all make for the best adult chocolate chip cookie ever.
NOTE – pressing the extra chocolate chip cookies onto the top of the cookies before baking ensures the cookies look nicer. It’s an optional step but I always do it so the cookies look a little more chocolate chippy.
NOTE – if you froze the cookie dough before baking: when you are ready to cook them all you have to do is take them out of the freezer and place them on a cookie sheet while the oven preheats. You may have to add 1 minute or 2 to the cooking time, just keep an eye on them.