White Chocolate Toffee Brown Butter Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Brown sugar
  • 1 tsp Vanilla extract
  • 3/4 cup White chocolate chips

• Dairy

  • 1 stick Butter, unsalted

• Desserts

  • 3/4 cup Chocolate toffee bits

• Other

  • 1/4 teaspoon sea sat

Found on bakerbynature.com

Ingredients

• Yields 8 large cookies; can be doubled.
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea sat
• 1 stick unsalted butter, melted until browned
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar
• 1 large egg, at room temperature
• 3/4 cup white chocolate chips
• 3/4 cup chocolate toffee bits

Directions

• Preheat oven to 350 degrees (F).
• Line a large cookie sheet with parchment; set aside.
• Sift 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 large ice cream scoop or a 2 tablespoon measuring spoon form cookies with the dough and place them on the prepared baking sheet.
• Place pan in the oven to bake for 14-15 minutes, rotating the pan for even color and baking.
• Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
• Serve with milk!
• Cookies stay good for up to 3 days stored in an airtight container... but I doubt theyll last that long ;)