White Chocolate Toffee Cookies
White chocolate toffee cookies are filled with white chocolate chips, toffee pieces, and chocolate chips.! The brown butter gives it a strong gourmet flavour.
Ingredients
- 1 cup butter browned
- 1/4 cup white sugar
- 3/4 cups brown sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/3 cup toffee pieces
Instructions
- Brown the butter: In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.1 cup butter
- Transfer cooled butter to a large mixing bowl or stand mixer. Add white sugar and brown sugar. Whisk for 3 minutes until light and fluffy.1/4 cup white sugar, 3/4 cups brown sugar
- Add in eggs and vanilla. Continue whisking.1 tbsp vanilla, 2 eggs
- Toss in the flour and baking powder, mixing until just combined. The dough will be very soft.1 1/4 cups all-purpose flour, 1 1/2 tsps baking powder
- Mix in the chocolate chips, white chocolate chips, and toffee pieces.1/2 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips, 1/3 cup toffee pieces
- Chill the dough for 30 minutes. This step is mandatory.
- Preheat the oven to 350°F. Use about 2 tbsp per cookie and place them on a baking tray lined with parchment paper. Bake 6 cookies at a time for 12-14 minutes! They will be a golden brown on the edge.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Top off with a dash of sea salt to balance all the flavours!
- Store the cookies in an airtight container for up to 5 days!