White Chocolate Toffee Cookies
These crispy white chocolate cookies with bits of toffee are crunchy, buttery and sweet. They are a favorite of my friends and family. They should, theoretically, stay fresh for at least a week if kept in an airtight container, though in this house, have never lasted long enough to test that. Because of the butter and sugar it is best that the cookies be baked on a heavy baking sheet lined with parchment paper. This keeps them from sticking, and they bake and brown evenly. If you don't want to bake the entire recipe at one time, the dough can be frozen for up to one month. This recipe yields approximately four dozen 2 1/2" cookies.
Ingredients
- 1/2 cup butter (114g)
- 2/3 cup granulated sugar (130g)
- 1/4 cup dark brown sugar (50g)
- 1 tsp Neilsen-Massey vanilla extract (4.3g)
- 1 Grade A large egg
- 1 1/2 cup King Arthur all purpose flour (180g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp Salt (3g)
- 1 1/4 cup white chocolate chips (170g)
- 1/2 cup Heath Toffee Chips (or comparable brand) (80g)
Instructions
- Using the paddle attachment of your mixer, cream the room temperature butter and both the white and dark brown sugars. When they are totally combined and the mixture is light and airy, add the vanilla extract and the one egg. Continue to mix for 4 minutes.
- Sift together the flour, salt and baking powder. Add to the butter/sugar mixture. With the mixer on low speed mix until the flour is absorbed. Add the white chocolate chips and the toffee chips. Continue to mix at low speed just long enough to combine.
- Using a rubber spatula, place the cookie dough in a container (glass or plastic), cover and chill for at least two hours. This dough can also be refrigerated for up to two days before use, or frozen for up to 1 month.
- When you are ready to bake the cookies, preheat your Convection oven to 325° and 350° for Standard. Line a heavy baking sheet with parchment paper. If you are using the entire amount of dough (sometimes I freeze half) you will need two baking pans. This recipe should yield about 4 dozen 2 1/2" cookies.Use a tablespoon or small ice cream scoop to form small balls of cookie dough. Place each at least 2" apart. Using the heal of your hand, press each of the dough balls into a round flattened disc.
- NOTE: The parchment paper is important for this particular cookie. If baked on a buttered pan, or even a non-stick pan it tends to spread, burn around the edges or stick to the surface.
- Place the baking sheet on the center rack of your preheated oven and bake for 12 to 14 minutes, or until the cookies have spread out and are a rich golden brown. Remove and allow to cool for 5 minutes, then use a thin spatula to place the cookies on a cooling rack. When completely cool, store in an airtight container. Baked cookies will keep for up to 7 days.