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Giant thick and chewy white chocolate toffee brown butter cookies are sure to make you swoon! They only take a few minutes to assemble, and don’t have to be refrigerated before baking. Just grab your glass of milk and you’re ready to go 😉
Yesterday was laundry day here at Baker by Nature headquarters. Laundry day in NYC means lugging pounds and pounds and pounds of dirty laundry 3 blocks and one avenue to the closest, cleanest laundromat, and pretty much giving up the entire day to washing, drying, and folding. Laundry day is the pits. You know what that means, right? Yup. Cookies! All day chores = all day cookie snacks. It’s the right way. It’s the only way.
So, I made us cookies. GIANT cookies. Stuffed with all kinds of good stuff!!! Specifically milk chocolate toffee AND white chocolate chips. I also browned the butter. Be still my heart.
I have a big, fat soft soft when it comes to brown butter. If I didn’t practice self-control, I would most certainly add it to everything I make. And let’s be honest… most of the time I do. It’s just so good! And such an easy way to add a fancy flavorful twist on any recipe. Have you tried browning your butter? Do you love it, too?
The dough for these cookies comes together quickly and easily! You don’t need a stand mixer to make the dough, but you certainly can use one. You also don’t have to chill the dough. I have baked these straight from the bowl hundreds of times and they always come out wonderfully. That said, if you chill the dough – even for just 30 minutes – your cookies will bake up a little thicker. Both ways are cookie wins!
This recipe makes exactly 8 large, round, thick cookies, but you can totally double it if you’re looking for a larger batch. For me 16 cookies would be nothing but trouble. I can’t trust myself…
I highly recommend a big old glass of milk – or almond milk, if you’re like me – to chase the rich, sweet bite these cookies bring to the table. If they make it to the table…
Hot off the pan anyone? xoxo
White Chocolate Toffee Brown Butter Cookies
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
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 😉
Oh my gosh! These cookies were great. My kids loved them and I took some to a friend of mine. She had guests from Sweden and they asked for the recipe. I wouldn’t adjust the recipe at all.
Hello. Great cookies. I would let the butter cool and solidify a bit be for mixing with flour
I am making these for my Christmas cookie exchange. Brown butter is the best! These are amazing 🙂
Yes!!! Happy holidays, Tonya 🙂
i would like to make these but I only have regular salt. How much should I use?
Hi Leanna. What do you mean by regular? Table salt? Kosher salt? I would use a 1/2 teaspoon if it’s either of those.
Hey there 🙂 I have a question, these taste amazing, but I’m trying to figure out where I went wrong. Once cooled, they are really crunchy and hard 🙁 I followed the recipe exact, could it be less time that I need to cook them?? I want to make them again, so I’m trying to figure out what to change. They were soooo yummy coming from the pan!!
Hi Vanessa. I’m so glad you made these and loved the taste. I would recommend baking them 4 minutes less next time, and let them cool on the pan for 5 minutes before transferring to a cooling rack. Since all ovens are a little different, you may need to bake them less 😉 xo
You said that you added “sugarS”. Did you add white sugar as well as brown sugar? If so, how much? I only saw brown sugar on the list? Most cookie recipes call for both. Thanks!
Hi Laura! Nope, just one sugar in this! I just added an “s” on the end by accident 😉 All fixed! xo
Can I use gluten free flour? These are my favorite but have had to go gluten free.
Hi Debby! I think gluten free flour would work, but you may need to add xanthan gum. Let me know if you try it 😉
You’ve made me super thankful for my laundry machines, and made me super hungry 🙂 LOVE these giant cookies!
Hi there! Do you use dark brown or light brown sugar in your recipe? Making these for a cookie exchange!
Mmmm I love brown butter anything, I’m sure toffee makes it even better! 🙂
What’s it like making such amazing food at the time? Because my jealousy is out of control right now.