White Chocolate Toffee Cookies

5 from 8 votes

These white chocolate toffee cookies are chewy and large bakery style cookies. They are filled with brown butter, white chocolate, chocolate chips, and toffee pieces.

Prep Time30

Cook Time14

Chilling Time4

Total Time4 44

Servings: Large cookies

Calories: 208kcal

Author: Stephanie Rutherford

Ingredients

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 pieces
1 cup White chocolate chips
½ cup Semi-sweet chocolate chips

US Customary - Metric

Instructions

In a large frying pan over medium heat, melt the butter. Heat the butter until the milk deposits form and turn amber in color. Remove from heat and pour into a glass container. Make sure to pour all the specks into the glass. That is where the flavor is.
1 cup Plus 2 tablespoon Unsalted butter
Chill the butter for at least 4 hours or overnight. Chill until the butter is solid. You can freeze it to speed up the process. Then, pull the butter out on the counter for 2 hours until room temperature.
In a mixing bowl, mix the flour, baking soda, and salt. Set aside.
2 ¼ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the brown butter, brown sugar, and salt. Beat on high for 2 minutes. Add in vanilla and eggs. Mix on high for 1 minute. The dough will be light and fluffy.
1 cup Plus 2 tablespoon Unsalted butter, ½ cup White granulated sugar, 1 cup Brown sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients. Mix on low until combined. Add in toffee, white chocolate chips, and chocolate chips. Fold in using a rubber spatula. Chill for 30 minutes.
1 cup Heath toffee pieces, 1 cup White chocolate chips, ½ cup Semi-sweet chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
Use a 3oz cookie scoop and scoop a heaping cookie dough ball. Bake 6 cookie dough balls at a time.
Before baking, put the 1st batch in the freezer until the oven is preheated or for 5 minutes. Put the rest of the cookie dough balls in the fridge. The goal is to have a cold cookie dough ball before baking.
Bake for 13-15 minutes. Top with extra white chocolate chips, toffee pieces, and chocolate chips. Let the cookies sit for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull eggs out 2 hours before baking.

Make the browned butter in the morning if baking in the late afternoon/evening. Or make it the day before. It needs enough time to chill until solid and then become room temperature again.

Nutrition