Chai 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
Scale
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
