Part 3 | Chai White Chocolate Toffee Cookies with Toasted Pe

• 总时间: 1 hour 22 minutes

配料

150 g browned butter

180 g light brown sugar

50 g granulated sugar

1 egg + 1 egg yolk

1 tbsp vanilla

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

HOW TO

Brown the butter: Melt the butter slowly over medium heat until golden brown and nutty. Let it cool slightly. Your kitchen will smell AMAZING.

步骤

In a bowl, whisk together the browned butter, brown sugar, granulated sugar, egg, yolk, and vanilla until smooth and glossy.

Whisk flour, salt, baking soda, and all the spices together. Stir into the wet ingredients until just combined, don’t overmix!

Fold in the mix-ins: White chocolate chips, toasted pecans, and toffee bits

Scoop the dough into 12 large mounds on a parchment-lined baking sheet.

Refrigerate for at least an hour but preferably overnight.

This step keeps your cookies thick and soft in the middle.

Bake at 180°C for 11–13 minutes until the edges are lightly golden, and the centers are soft.

Use a round glass or cookie cutter slightly bigger than your cookie to make the cookies round again while they’re still hot from the oven

Let the cookies rest 10 minutes before digging in. Or eat warm, I won’t judge!