Let me just start with an ‘Oh, My!’ Wow, these are fantastic! I challenge you to try them and let me know! So many layers of flavour, all in a cookie!
It took a few tries to get the cookie right for us. I will give you a few changes you can make to suit your tastes...or your pantry!
Brown Butter Bourbon Toffee Chocolate Chip Cookie Ingredients
Butter: You can use salted or unsalted. Purists would say unsalted, but I just buy salted and use for everything! Use real butter!
Flour: Unbleached all-purpose is best, however I only buy unbleached when it is on sale. You can adjust the amount of flour, depending on the type of cookie you prefer. If you like a firmer, ‘cakier’ cookie, add an extra half cup of flour. The first cookie below has 2 1/2 cups of flour in the recipe. The second, flatter cookie, has 2 cups of flour.
Leaveners: Add a small amount of baking soda and baking powder. If you like them cakier, then you can double the baking powder.
Brown Sugar: Use either light or dark brown sugar, and be sure to always pack it in to measure. Dark does add a deeper flavour. If you only have light, then you will definitely want to add a little molasses to make the cookie a little richer.
Molasses: Not just for gingerbread cookies! Molasses is what makes brown sugar differ from white. It is definitely optional, but we like a tablespoon to add to the flavour.
White Sugar: The best cookies always have a combination of white and dark sugars. Increasing the white and decreasing the dark will make a crispier cookie.
Eggs: Any large sized eggs will do!
Bourbon: Yum, this is where you get some depth of flavour. I find that the warm cookie tastes less like bourbon than one that is day-old or room temperature. You will definitely taste it in the batter if you sneak a taste. Which bourbon, depends what you have on hand. I used Knob Creek for this batch, Yum!
Chocolate and toffee: Here is where you can use what you have! If you want the toffee flavour, you will need to chop some Skor (Heath) bars or use a package of Skor bits. You can chop a dark or milk chocolate bar. You can use up left over Easter chocolate! Regarding the chips, you can use milk, dark or semi-sweet. Adjust according to taste or what you have in your pantry!
Vanilla: ALWAYS use real vanilla, or you will regret it for the rest of your days! I used Trader Joe’s Bourbon Vanilla Paste, because I had it and it matched the flavour profile!
Flaky sea salt: Completely optional, but if you love salty and sweet - Go for it!
How to Make Brown Butter Bourbon Toffee Chocolate Chip Cookies
Ingredients
Directions
Melt the butter in a small/medium saucepan over medium/low heat until it takes on a lovely amber colour. Be careful because it will go from amber to burnt in the blink of an eye! The butter will foam before being topped with clear bubbles then back to foam. The amber liquid is beneath. Stir frequently or give it a swirl occasionally to monitor the colour.
Remove from the heat once you feel the butter is the perfect colour and smells a bit nutty. Pour in a mixing bowl and let cool slightly (just a few minutes) before using. Be sure to scrape any browned bits from the bottom of the pot into the bowl because this is where much of the flavour comes from.
Add the brown and white sugar to the mixing bowl with the browned butter and whisk until well incorporated. At this point you could use your mixer but with browned butter I generally do this by hand as the butter is melted and it's easy to work with. Add the molasses if using.
Continue to add the wet ingredients mixing well after each addition. Add in the eggs followed by the bourbon and vanilla.
In a smaller bowl mix the:
- flour
- salt
- baking soda
- baking powder
Add these ingredients to the wet ingredients in the mixing bowl. Combine until you do not see white flour anymore. No need to over mix. Add in the chopped chocolate bars and chocolate chips. Stir until combined.
Chill. When using browned butter you need to chill for at least an hour (or overnight) so that the butter firms back up. You can also make it into balls and freeze for a later day.
Drop onto parchment covered baking sheets. Use a 3 Tbsp. scoop to get 24 cookies. You can change the size according to your preference but you may need to alter the baking time. Sprinkle with flakey salt before you put them in the oven if desired.
Bake in a 350 degree oven for 9-11 minutes. Do not overcook. It is okay if they look a bit underdone in the center (see notes below).
Cool on the pan for at least 5 minutes before transferring to a baking rack to cool completely (but be sure to eat some while still warm).
Store in airtight container. Can be frozen. Makes a wonderful hostess gift!
Pro Tips
I have included weights in the ingredient list where appropriate. A cup of flour can vary greatly depending on whether it has settled. Also, chocolate bars vary in weights. A little less or more will not make a huge difference. So, if you have a kitchen scale, it may be a good idea to use.
Notes
The temperature of the cookie dough will affect how much the cookies spread. The warmer the cookie dough, the larger and flatter the cookie will be. Experiment to achieve the cookie of your dreams!
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