The perfect whiskey toffee chocolate chip cookies are slightly crispy at the edges, chewy in the center, and finished with a hint of whiskey and flaky sea salt.
Table of Contents
- Chocolate Chip Cookie Ingredients
- How to Grill Cookies
- Add a kiss of smoke
- More Dessert Recipes
- Whiskey Toffee Chocolate Chip Cookies Recipe
This is a grilling website, but I also love to bake. Many of my bakes are done on the grill for flavor and convenience, though these cookies also bake beautifully in a conventional oven.
The dough is versatile: bake in a 375°F oven, on a gas grill like the Aspire by Hestan, or on a pellet grill. If you want the signature toffee flavor, make the whiskey toffee chips first — they take about 10 minutes and can be stored in an airtight container for several days.
Before you start, prepare the whiskey toffee chips. Once cooled and stored, they make mixing and baking quick and easy.
GCG Pro Pitmaster Tips
- Chill the cookie dough so the butter firms up — this helps the cookies spread less and develop a better texture.
- Place an inverted pan on the grill to elevate the cookie sheet above the grate and prevent the bottoms from burning.
- Add a touch of whiskey barrel smoke for a memorable, subtle smoky note that complements the toffee.
Chocolate Chip Cookie Ingredients
Chocolate chip cookies use familiar ingredients: sugar, butter, eggs, vanilla, flour, baking soda and powder, salt, and chocolate chips. The proportions determine the final texture — more flour gives a cake-like cookie, more butter yields thinner, chewier cookies.
My ideal cookie is about four inches wide, relatively flat, with wrinkled tops that hold the chips and toffee. The toffee melts and forms a crisp, brittle bark that contrasts the chewy interior.
This recipe produces bakery-style flat cookies that are both crispy and chewy. If you prefer thicker, softer cookies, replace half the butter with shortening.
How to Grill Cookies
After mixing the dough with dark chocolate chips and whiskey toffee chips, chill the dough while you bring the grill to temperature. Preheat to 375°F and add an inverted sheet pan or pie tin to create an elevated surface above the grate. This barrier prevents the cookie bottoms from scorching.
On many grills — including pellet models — heat can concentrate near the fire, so the inverted pan helps even out the cooking surface. For my Hestan I use the rotisserie pan inverted, but an upside-down 13×9 pan or pie tin works just as well.
Add a kiss of smoke
For a subtle, enticing smoky note, use Jack Daniel’s whiskey barrel chips. These chips come from barrels crafted from white oak that previously aged whiskey, carrying both oak and whiskey aromas.
Place the chips in a smoke tube and position it on the grill so the heat produces a slow, steady smoke. If needed, briefly light the chips to get them smoking. Position your sheet pan near the smoke tube so the cookies pick up a delicate hint of barrel smoke while they bake.
Spoon cookie dough onto a lined sheet pan and set it on the inverted pan beside the smoke tube. Bake on the grill for 10–12 minutes, until the edges are golden and the centers have set. Let cookies rest five minutes on the pan, then transfer to a cooling rack.
More Dessert Recipes
- Smoked Cherry Bourbon Sabayon with Fresh Berries
- Apple Crumble Pie
- Smoked Chocolate Fudge with Walnuts
- Christmas Crack Saltine Toffee
- Hickory Smoked Pumpkin Pie
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Whiskey Toffee Chocolate Chip Cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tbsp vanilla paste
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 cup dark chocolate chips
- 1 cup whiskey toffee chips
Instructions
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In a large bowl, cream the butter and sugars until light. Add the eggs and vanilla and mix until combined.
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Whisk the flour, baking soda, baking powder, salt, cinnamon and cloves in a separate bowl, then add to the wet ingredients and stir to combine.
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Fold in the dark chocolate chips and whiskey toffee chips. Refrigerate the dough for 30–60 minutes.
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Preheat the grill to 375°F and place an inverted sheet pan or pie tin on the grill to create a raised surface.
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Drop spoonfuls of dough onto a lined cookie sheet. Set the sheet on the inverted pan and bake for 10–12 minutes, until golden around the edges.
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Let the cookies rest on the pan for five minutes, then transfer to a cooling rack to finish cooling.
Video
Notes
This recipe also bakes well in a 375°F oven for the same bake time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.