These are my new favorite cookies to make. I was having a serious craving the other night, after about a month of detox from the holidays, and I wanted to make this exact recipe because it is awesome. Something about the browned butter combined with white chocolate, and how the toffee gets all melty. Yep. Fantastical.
And I know that's not really a word. But I just couldn't think of anything else to best describe these cookies. So, make these today...yum!
White Chocolate Toffee Brown Butter Cookies
(adapted from Baker By Nature)
2 1/2 cups unbleached all-purpose flour
1 tbs. baking powder
1/2 tsp. salt
2 sticks unsalted butter, melted until browned
2 tsp. vanilla extract
1 1/2 cups brown sugar
2 large eggs
1 bag white chocolate chips
1 bag chocolate toffee bits
- Preheat oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment.
- In a large bowl, mix 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 cookie scoop or tablespoon form cookies with the dough and place them on the prepared baking sheet.
- Bake cookies in the oven for 10-12 minutes, just until they start to brown on the edges.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.