Chai White Chocolate Toffee Cookies Recipe
Introduction
These Chai White Chocolate Toffee Cookies combine warm, aromatic spices with sweet white chocolate and crunchy toffee bits for a truly irresistible treat. Perfect for cozy afternoons or sharing with friends, they offer a delightful balance of flavors and textures.
Ingredients
- 160 g browned butter
- 180 g light brown sugar
- 50 g granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 260 g flour
- 1 tsp salt
- ¾ tsp baking soda
- Chai spices: ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, ¼ tsp cardamom, ¼ tsp allspice
- 150 g white chocolate chips
- 50 g toasted pecans
- 100 g toffee bits
Instructions
- Step 1: Brown the butter over medium heat, stirring constantly to ensure even browning. When it turns lightly browned and smells nutty, remove from heat to prevent excess water evaporation. Let it cool slightly.
- Step 2: In a medium to large bowl, whisk together the browned butter, light brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until the mixture is smooth.
- Step 3: In a separate bowl, lightly whisk together the flour, salt, chai spices, and baking soda.
- Step 4: Using a spatula, fold the flour mixture into the wet ingredients until halfway incorporated. Add the white chocolate chips, toasted pecans, and toffee bits, then continue folding until there is no dry flour left. Avoid overmixing to prevent excessive spreading.
- Step 5: Scoop the dough into balls and refrigerate for at least 1 hour or overnight to firm up.
- Step 6: Preheat the oven to 180°C. Place the chilled cookie dough balls on a parchment-lined baking tray, spacing about 5 cookies per tray with room between them.
- Step 7: Bake for 12–13 minutes until the edges just start to brown but the centers remain slightly underbaked. Cookies will continue setting as they cool.
- Step 8: Let the cookies cool completely on the baking tray to finish baking and setting. Optionally, sprinkle with a pinch of flaky sea salt before serving.
Tips & Variations
- Use fresh toasted pecans to add a deeper nutty flavor and crunch.
- For a more intense chai flavor, increase spices slightly but balance carefully to avoid bitterness.
- Substitute white chocolate chips with chunks for bigger pockets of melted chocolate.
- Refrigerate the dough overnight for thicker, chewier cookies.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To preserve freshness longer, freeze them for up to 3 months and thaw at room temperature before serving. Reheat briefly in a warm oven or microwave for a soft, freshly baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of browned butter?
Yes, but browning the butter adds a rich, nutty flavor that enhances the overall taste of the cookies. If using regular butter, consider toasting the pecans slightly for added depth.
What can I substitute for toffee bits?
If toffee bits are unavailable, chopped caramel candies or crushed butterscotch chips work well as alternatives, providing a similar sweet, crunchy texture.
PrintChai White Chocolate Toffee Cookies Recipe
These Chai White Chocolate Toffee Cookies combine rich browned butter with warm chai spices, creamy white chocolate chips, crunchy toasted pecans, and sweet toffee bits for a deliciously comforting treat. Finished with a delicate balance of textures and flavors, these cookies offer a perfect blend of nutty, spicy, and sweet elements, ideal for cozy afternoons or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Sugars
- 160 g browned butter
- 180 g light brown sugar
- 50 g granulated sugar
Wet Ingredients
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
Dry Ingredients
- 260 g all-purpose flour
- 1 tsp salt
- ¾ tsp baking soda
- Chai spices: ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, ¼ tsp cardamom, ¼ tsp allspice
Add-ins
- 150 g white chocolate chips
- 50 g toasted pecans
- 100 g toffee bits
Instructions
- Browning the Butter: Begin by browning your butter over medium heat. Stir constantly to ensure even browning throughout the butter. Once it turns lightly browned and emits a nutty aroma, remove from heat to prevent excessive evaporation and drying of the dough. Set aside to cool slightly.
- Mixing Wet Ingredients: In a medium to large mixing bowl, whisk together the browned butter, light brown sugar, granulated sugar, and vanilla extract until well combined. Then whisk in the egg and egg yolk until the mixture is smooth and homogenous.
- Preparing Dry Ingredients: In a separate bowl, lightly whisk together flour, salt, baking soda, and all the chai spices until evenly mixed.
- Combining the Batter: Using a spatula, fold half of the flour mixture into the wet ingredients. Add the white chocolate chips, toasted pecans, and toffee bits, then gently fold in the remaining flour mixture. Be careful not to overmix to avoid spreading during baking.
- Chilling the Dough: Scoop the cookie dough into balls and place them on a plate or tray. Refrigerate for at least 1 hour or overnight to firm up, which helps maintain cookie shape while baking.
- Baking: Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper. Place cookie dough balls on the tray spaced well apart (about 5 per tray) to allow spreading. Bake for 12-13 minutes until edges are lightly browned but centers remain underbaked.
- Cooling and Finishing: Remove from oven and let cookies cool completely on the tray to set and finish baking. Optionally, sprinkle with a pinch of flaky sea salt before serving for enhanced flavor.
Notes
- Ensure the browned butter is cooled but still liquid before mixing to prevent cooking the eggs when added.
- Chilling the dough is essential for preventing excessive spread and achieving chewy centers with crisp edges.
- Refrigerate leftover dough or baked cookies to maintain freshness.
- Feel free to adjust chai spice quantities according to personal taste preferences.
- White chocolate chips can be substituted with chunks for a more rustic texture.
Keywords: chai cookies, white chocolate, toffee, browned butter, chai spices, pecan cookies, homemade cookies, fall desserts
