Ingredients
Equipment
Method
Instructions
- Start by melting the unsalted butter in a saucepan over medium heat. Stir it occasionally until it begins to foam and turns a golden brown color. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
- In a large mixing bowl, combine the brown sugar and the melted brown butter. Mix until well combined. Add in the vanilla extract and the egg, whisking until the mixture is smooth and creamy.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Gently fold in the white chocolate chips and chocolate toffee bits until they are evenly distributed throughout the dough.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop, drop large balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough for at least 30 minutes for the best texture.
- Store baked cookies in an airtight container for up to a week.
- Feel free to substitute chocolate toffee bits with crushed toffee bars if needed.