White Chocolate Toffee Brown Butter Cookies

Name: White Chocolate Toffee Brown Butter Cookies
Yield: 1 serving
Ingredients: Yields 8 large cookies; can be doubled; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon sea sat; 1 stick unsalted butter, melted until browned; 1 teaspoon vanilla extract; 3/4 cup brown sugar; 1 large egg, at room temperature; 3/4 cup white chocolate chips; 3/4 cup chocolate toffee bits

User Reviews

5.0

6 reviews

Excellent

Course
Baked Goods, Others

White Chocolate Toffee Brown Butter Cookies

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Yields 8 large cookies; can be doubled.
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea sat
1 stick unsalted butter, melted until browned
1 teaspoon vanilla extract
3/4 cup brown sugar
1 large egg, at room temperature
3/4 cup white chocolate chips
3/4 cup chocolate toffee bits

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Instructions

Preheat oven to 350 degrees (F).
Line a large cookie sheet with parchment; set aside.
Sift together flour, baking powder, and salt; Set aside.
In a small saucepan over medium-low heat melt butter, whisking constantly, until it reaches a golden brown color; remove from heat at once.
Transfer melted butter to a large mixing bowl or stand mixer. Add sugar and vanilla; beat until light and fluffy, about 3 minutes.
Add egg and mix for 30 seconds; the egg will not be totally incorporated.
Add the dry ingredients in thirds, mixing just until combined.
Stir in the white chocolate chips and toffee bits.
Using a large ice cream scoop or a 2 tablespoon measuring spoon form cookies with the dough and place them on the prepared baking sheet.
Place pan in the oven to bake for 14-15 minutes, rotating the pan for even color and baking.
Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Serve with milk!
Cookies stay good for up to 3 days stored in an airtight container... but I doubt they'll last that long ;)