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White Chocolate Toffee Brown Butter Cookies
Ashley Manila
5
from
2
votes
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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
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 ;)
Tried it and loved it?
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