Directions 12 steps | 30 Minutes
Measure and prep all ingredients.
In a saucepan over medium-low heat, add the butter. Continue to stir after the butter has melted and small specks of brown milk solids form. Turn off the heat and transfer the mixture to a large bowl. Set aside and let the browned butter cool for 30 minutes.
In a mixing bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.
Add the dark brown and granulated sugar to the browned butter. Mix for 3 minutes with a spatula.
Change to a hand-held electric mixer and mix for an additional 1 minute on medium speed.
Add the eggs, bourbon and vanilla into the bowl. Mix until light and fluffy.
Add the flour mixture to the bowl. On low speed, mix until the flour mixture is just combined.
Use a rubber spatula to fold in the toffee pieces and chocolate wafers. Let the dough rest for 30-60 minutes to thicken. (See notes 1.)
Preheat the oven to 375°F. Line two sheet pans with parchment paper or silicone baking mats. Scoop 1-ounce portions of dough and roll them into balls. Spread the dough balls three inches apart. You may have leftover dough. Sprinkle with flaky sea salt.
Bake for 10 minutes, rotating the pans halfway, until the edges are golden brown.
Let the cookies cool on the baking sheet for about 5-10 minutes then transfer to a cooling rack to cool completely. Bake the remaining dough by repeating the steps, using a clean sheet of parchment paper for each batch.
- Unbaked cookie dough can be stored in an airtight container in the refrigerator for 3-4 days.