Ingredients
- 175 g All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 150 g Butter browned
- 150 g Brown Sugar
- 50 g White Sugar
- 1 Egg
- 1 tsp Vanilla Bean Paste or extract
- 1 cup White Chocolate Chips
- ⅓ cup Skor Pieces
Instructions
Brown Butter
- In a medium saucepan, over medium heat, melt the butter. Once melted, let it get foamy, stirring every 30 seconds or so.
- Do this for 3-5 minutes, or until the butter starts changes to an amber colour. Stir for 30 more seconds, then pour into a clean bowl and let it cool for at least 20 minutes.
Toffee White Chocolate Chip Cookies
- In a medium bowl, add the flour, baking soda, baking powder, and salt. Set aside.
- Add both sugars to a mixing bowl, then add cooled browned butter. Mixing until combined.
- Add egg & vanilla, mixing until light.
- Add the dry ingredients and mix (or fold by hand) until the flour is almost incorporated. You still want to see some spots.
- Add the white chocolate and skor/toffee pieces and fold until combined.
- Scoop the cookies onto a parchment lined tray, cover with cling wrap and place in the fridge for 1 hour.
- Preheat oven to 350, then bake cookies for 12 minutes.
- Remove from the oven and bang the pan on a bench 3-5 times, then let cool on the tray for 5 minutes before transferring to a cooling rack (or eating).
Nutrition
Calories: 346kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 178mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg