Wednesday, February 04, 2015

White Chocolate Toffee Brown Butter Cookies

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

  1. Preheat oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment.
  2. In a large bowl, mix together flour, baking powder, and salt; set aside.
  3. In a small saucepan over medium-low heat melt butter, whisking constantly, until it reaches a golden brown color; remove from heat at once.
  4. Transfer melted butter to a large mixing bowl or stand mixer. Add sugar and vanilla; beat until light and fluffy, about 3 minutes.
  5. Add egg and mix for 30 seconds; the egg will not be totally incorporated. Add the dry ingredients in thirds, mixing just until combined.
  6. Stir in the white chocolate chips and toffee bits.
  7. Using a cookie scoop or tablespoon form cookies with the dough and place them on the prepared baking sheet.
  8. Bake cookies in the oven for 10-12 minutes, just until they start to brown on the edges.
  9. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Yields about 3 dozen cookies.

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