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Chai White Chocolate Toffee Cookies

Chai White Chocolate Toffee Cookies for Cozy Moments

Enjoy the warm and inviting Chai White Chocolate Toffee Cookies, an indulgent treat bursting with spices, toffee, and white chocolate.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter or coconut oil for a dairy-free option
  • 1 cup Brown Sugar can be replaced with light brown sugar
  • 1 cup Granulated Sugar consider using a sugar substitute
  • 2 large Eggs or flax eggs for vegan option
  • 2.5 cups All-purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Soda
  • 2 tablespoons Chai Spice Blend includes spices like cinnamon, ginger, and cardamom
For the Mix-Ins
  • 1 cup White Chocolate Chips use dark chocolate for contrast
  • 1 cup Toffee Pieces can substitute with crushed caramel candies
  • 1 cup Toasted Pecans walnuts or almonds are good alternatives

Equipment

  • Saucepan
  • mixing bowl
  • whisk
  • spatula
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prepare Browned Butter: Melt the butter over medium heat until golden brown and nutty, about 5-7 minutes. Let cool slightly.
  2. Mix Wet Ingredients: Combine cooled browned butter with sugars and mix until smooth. Add eggs one at a time, mixing until incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and chai spice blend.
  4. Combine Mixtures: Gradually add dry ingredients to wet, mixing gently until just combined.
  5. Fold in Mix-ins: Gently add white chocolate chips, toffee, and pecans, ensuring even distribution.
  6. Chill Dough: Cover and refrigerate dough for 30 minutes to 1 hour.
  7. Preheat Oven: Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  8. Bake Cookies: Drop spoonfuls of dough onto the tray and bake for 10-12 minutes until edges are golden.
  9. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For best results, watch the bake time closely and avoid overmixing to maintain the chewy texture.