I do like my Maker’s Mark bourbon. I don’t drink it often (she says quickly, looking guilty) but it’s a sometimes treat. Then I spoil the idea by admitting I drink it in diet Pepsi. I also admit I have more class when choosing a wine than when I make a drink. We all have our peccadillos. *shrug*
I’m not sure how I stumbled across the Whiskey Disks website, but when I saw the recipe for chocolate cookies (WITH BOURBON!) my jaw dropped. Chocolate, toffee pieces and bourbon?? Someone was channeling my inner desires. I had to try them! I put the ingredients I needed on a shopping list for my P.S. (Personal Shopper/hubby) and prepared to be amazed after making these cookies.
Then I promptly forgot about them and the ingredients sat in my baking cupboard for months. And more months. It was a good 9 months before I got around to making the cookies! But they were going to be made just in time for Thanksgiving. They would be a unique addition to the dessert buffet at our family gathering. And eventually I’d remember to blog them!
In mixing the dry ingredients first I wondered where the espresso went in. I thought it should be with the dry stuff but it wasn’t on the directions. In fact it wasn’t even on the list of ingredients! Somehow in writing up my shopping list I remembered another bourbon cookie recipe I’d read that day and added espresso powder.
I debated. I hated to waste the espresso powder since it is one of the more pricey ingredients. I simply added a teaspoon of espresso powder to my dry mixture and crossed my fingers. I’d heard it adds a depth of flavor to chocolate recipes and so it did. I’m not in the habit of modifying baked treats, especially the first time I make them. I just had a need to use espresso powder and took the dare.
In a metal bowl over a saucepan of gently boiling water I melted the chocolate chips and butter, then set it aside to cool. With my stand mixer I beat the eggs, brown sugar, vanilla and bourbon on high speed until they were light. I possibly should have mixed them longer until they were more fluffy, since the cookies didn’t turn out exactly as pictured. But more on that later.
At low speed I mixed in the melted chocolate and butter.
I stirred in the flour mixture just until combined, then stirred in the toffee bits. I was ready to start scooping.
The directions said to use 2 tablespoons for each cookie so I used my large cookie scoop. I put them on the parchment line sheet 2 inches apart and sprinkled them with sea salt.
Into the oven the sheet went, with the timer set for 12 minutes. By 8 minutes I was sure something was wrong. They had spread out like pancakes and were melding together in places. Oh no.
Looking at the recipe again I was sure I’d used all of the right amounts of ingredients and could only think how I hadn’t been sure the egg mixture hadn’t been beaten to a fluffy enough stage.
I sighed and went back to the next sheet to redo my cookies. I made them smaller, using one tablespoon instead of two and spacing them further apart. I eventually came out with nice sized cookies about 2 ½” across as I like them. The were shiny and cracked but definitely much thinner than the picture on the site.
But that wasn’t a problem, they were so delicious I could ignore that they didn’t look as pretty as they were supposed to. Chocolaty almost like a brownie, with crispy bits of toffee and a hint of salt on the tops, they were a hit. Everyone loved them.
The cookies were soft in the middle and slightly crispy around the outsides the first day or two then softened more in the container. At that stage they were difficult to hold without falling apart and onto the floor. But they still tasted good! I may work on this cookie again. It has definite possibilities and are worth testing a few times more. I mean, bourbon? In cookies? They need to be perfected.
Salted Chocolate Bourbon Toffee Cookies
2 cups semi-sweet chocolate chips
6 tablespoons unsalted butter; sliced
1 cup flour
1 teaspoon espresso powder
¾ teaspoon baking powder
¾ teaspoon salt
1 cup brown sugar; packed
1 teaspoon vanilla extract
2 tablespoons bourbon
1 ¼ cups toffee pieces (I used the ones with chocolate)
Coarse sea salt
Preheat oven to 350 degrees F.
In a heatproof bowl over a pan of simmering water, melt butter and chocolate chips. Set aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, espresso powder and salt.
In a stand mixer with a paddle attachment, beat the eggs, brown sugar, vanilla and bourbon on high speed until light and fluffy. On low speed, beat in the melted chocolate and butter. Fold flour mixture in by hand until just combined then stir in toffee bits.
Drop dough onto parchment lined baking sheet in 1 tablespoon-sized scoops 2-3” apart. Sprinkle with coarse sea salt.
Bake on a rack centered in the oven for 12 minutes or until the cookies have shiny, cracked surfaces and are firm to touch at the edges but still somewhat soft in the middle.
Let cool 5 minutes before transferring to a wire rack.