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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 ;)
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