Chocolate and toffee bits really compliment the bourbon in this spin on a classic. Baking in a cast iron pan results in crispy edges and a soft center…the best of both worlds!
- 100g brown sugar
- 77g granulated sugar
- 60g butter, melted
- 142g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 2 tsp vanilla extract
- 30g Distiller’s Reserve Bourbon
- 90g chopped chocolate or chocolate chips
- 80g toffee pieces
- Flake salt to garnish
Preheat oven to 350°F
Measure the sugars into a medium mixing bowl.
Melt the butter and whisk it into sugar.
Whisk in the whiskey, egg, and vanilla.
In a separate bowl, measure the flour, salt, and baking powder and give it a quick whisk.
Add the dry ingredients to the mixing bowl and fold in with a spatula.
Add the chocolate and toffee bits to the mixture and mix until fully incorporated.
Butter a 9-inch cast-iron skillet and spread the cookie dough to the edges until even. Sprinkle with a little flake salt.
Bake at 350 F for 20-25 minutes. The cookie should be brown just around the edges.
Serve warm with vanilla ice cream.
If eating warm with ice cream right out of the pan, let the cookie cool for 5 minutes before topping with ice cream and eating.
If slicing and serving, let the cookie cool for 10 minutes before slicing.
Wrap and store what’s left at room temperature for up to 4 days.
Toffee pieces are available in most grocery stores in the baking aisle. If you can’t find toffee pieces, chop up a couple of Heath or Skor bars instead. If you don’t have a cast-iron pan, a 9-inch round or 8×8-inch square pan will do the trick in its place.
