White Chocolate Toffee Cookies Recipe

White chocolate toffee cookies are huge, chewy bakery cookies. The insides include brown butter, white chocolate, chocolate chips, and toffee.

Ingredient

– 1 cup Plus 2 tablespoon Unsalted butter browned – ½ cup White granulated sugar – 1 cup Brown sugar packed light or dark – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 2 ¼ cup All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Heath toffee piece – 1 cup White chocolate chip – ½ cup Semi-sweet chocolate chip

Direction

Melt butter in a large pan over medium heat. Heat butter until milk deposits develop and become amber. Remove from heat and pour into glass. Put all the particles in the glass. The taste is there.

Burst

1

White Line

Refrigerate butter for 4 hours or overnight. Chill until butter solidifies. Freeze it to speed it up. Remove the butter to the counter for 2 hours to reach room temperature.Mix flour, baking soda, and salt in a bowl. Set aside.

Burst

2

White Line

Mix brown butter, brown sugar, and salt. Beat high for 2 minutes. Mix in eggs and vanilla. Mix 1 minute on high. Light, airy dough.

Burst

3

White Line

Mix in dry ingredients. Mix low until mixed. Put toffee, white chocolate, and chocolate chips in. Use a rubber spatula to fold. Relax for 30 minutes.Preheat oven to 350°F. Parchment two cookie sheets. Set aside.

Burst

4

White Line

Use a 3oz cookie scoop to scoop a generous dough ball. Bake 6 cookie dough balls.The first batch should be frozen for 5 minutes before baking to preheat the oven. Refrigerate the remaining cookie dough balls. 

Burst

5

White Line

The cookie dough ball should be chilled before baking.Bake 13-15 minutes. Add more white chocolate, toffee, and chocolate chips. Wait 5 minutes before chilling the cookies on a rack.

Burst

6

White Line

also see

also see

Thick Espresso Chocolate Chip Cookies Recipe