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Brown Butter Bourbon Toffee Chocolate Chip Cookies

brown butter bourbon toffee chocolate chip cookies - featured image
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These brown butter bourbon toffee chocolate chip cookies are a decadent twist on the classic, featuring nutty brown butter, a splash of bourbon, gooey chocolate chips, and crunchy toffee bits. Perfect for cozy evenings, gifting, or whenever you want a cookie that’s a little extra special.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) bourbon
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (85g) dark chocolate chunks (optional)
  • 1 cup (140g) toffee bits (such as Heath Bits-O-Brickle)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and spatters. In about 5-7 minutes, golden-brown bits will form at the bottom and a nutty aroma will develop. Once deep golden and toasty, remove from heat. Pour the browned butter (including all bits) into a large mixing bowl and let cool for 10-15 minutes.
  2. Add 1 cup packed light brown sugar and 1/2 cup granulated sugar to the cooled brown butter. Whisk until glossy, about 1 minute.
  3. Add 2 large eggs, one at a time, whisking well after each. Add 2 tablespoons bourbon and 2 teaspoons vanilla extract. Mix until smooth and slightly thickened.
  4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Add the dry mixture to the wet ingredients in two parts, folding gently with a spatula or wooden spoon after each addition. Mix just until no streaks of flour remain.
  6. Fold in 1 cup semi-sweet chocolate chips, 1/2 cup dark chocolate chunks (if using), and 1 cup toffee bits until evenly distributed.
  7. Cover the bowl with plastic wrap and chill in the fridge for at least 45 minutes (or up to 2 days). For a quicker option, freeze for 20-25 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop dough into 2-tablespoon balls, spacing about 2 inches apart. Sprinkle with flaky sea salt if desired.
  10. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone. For gooier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, don’t skip chilling the dough—this ensures thick, chewy cookies. Brown the butter carefully for maximum flavor, and sprinkle with flaky sea salt before baking for a gourmet touch. The dough and baked cookies freeze well. For gluten-free, use a 1:1 gluten-free flour blend. To make nut-free, ensure your toffee and chocolate are nut-free.

Nutrition

Keywords: brown butter, bourbon, toffee, chocolate chip cookies, homemade cookies, easy cookie recipe, chewy cookies, dessert, American cookies

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