Welcome to that special part of the garage where us Uncles go when we're hungry. I found this recipe a long while ago and put my own spin on it (with Aunt Tories help). It, for me, makes the perfect cookie! Thin, Crispy on the edges, BUT still soft and gooey in the center. A cookie so good that its requested by many folks for me to make them, and I don't bake well at all! But that's enough tooting my own horn, I'd like to share it here with you here and now! If you happen to make these please let me how they turned out for you!
p.s. i have to give the OG credit to everyone's favorite bad bitch baker Martha Stewart for the base of this recipe, i don't want to piss off anyone, especially a bad bitch who did time!
Bourbon Chocolate Toffee Cookies
Ingredients
2 1/2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply)
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
3 cups unbleached all-purpose flour, spooned and leveled
6 ounces semisweet chocolate chips (1 cup)
5 ounces semisweet chocolate (61 to 66 percent), coarsely chopped (1 1/4 cups), plus more large, flat pieces or semisweet chocolate féves for tops (optional)
1 Shot of preferred Bourbon (I like Bullit)
Directions
Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
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