White Chocolate Toffee Brown Butter Cookies

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Step 1

In small pan over medium-low heat, melt butter, swirling occasionally until lightly foamy on top and starts to develop brown color on bottom of pan – remove from heat and allow to fully cool approx. 30 mins.

Step 2

In medium mixing bowl combine all dry ingredients.

Step 3

Add sugar to cooled butter to a stand mixer and mix until well combined. Add in eggs, yolk, and vanilla – mix until whipped/light brown color. Slowly fold in dry ingredients.

Step 4

In small bowl, mix chocolate chips, nuts and toffee- coat with cornstarch until well covered. Slowly fold into cookie dough. Cover with plastic and cool in fridge for 24 hours (freezer for 6-8) until mixture firms.

Step 5

Like cookie tray with parchment paper. Scoop dough using ice-cream measure (about 2 tbsp) onto cookie tray approx. 1 – 1 ½ inch apart, top with additional sea salt if desire. Let sit at room temp for 10-15 mins, bake at 350 degrees until golden brown approx. 12 mins.