White Chocolate Toffee Brown Butter Cookies
User Reviews
5
6 reviews
Excellent
-
Course
Baked Goods, Others
White Chocolate Toffee Brown Butter Cookies
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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 salt abbreviation in original
- 1 unsalted butter stick, melted until browned
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 egg large, at room temperature
- 3/4 cup white chocolate chips
- 3/4 cup Toffee bits chocolate toffee bits
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 ;)
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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