Chai White Chocolate Toffee Cookies with Toasted Pecans
Soft, chewy, warm-spiced cookies with melty white chocolate, buttery toffee, and crunchy toasted pecans.
If fall could bake you a cookie, it would taste exactly like this. These Chai White Chocolate Toffee Cookies are the definition of cozy baking.
They’re the kind of cookie that makes the whole house smell like a chai latte. There’s warmth. There’s crunch. There’s toffee. And toasted pecans make everything taste like a Sunday afternoon wrapped in a blanket.
They’re indulgent without being heavy, spiced without being overwhelming, and decadent without extra fuss. Truly the perfect holiday cookie… but also a perfect Thursday cookie.
Let’s get into it.
Why you need to make these cookies
Browned butter transforms the flavour base of the cookie, adding notes of caramel and warmth that pair perfectly with chai spices.
The extra yolk adds fat, richness, and that signature dense chew.
Toffee bits melt into caramel pockets as the cookies bake, giving you chewy, buttery edges with hidden caramelised bits throughout.
White chocolate balances the spice and complements the caramel notes from the browned butter.
Toasted pecan for crunch and a deeper, richer taste that brings a cozy, buttery crunch to every bite.
How to make browned butter
Making your own browned butter may sound like a daunting task, but it is super easy! It is the absolute BEST addition to any of your bakes that requires butter, so it is highly recommended to get a hang of this. Just follow these simple steps and you’ll be good to go:
Start by melting your butter like usual in a saucepan over medium heat
Once the butter is all melted, you want to continue letting it heat up. Try to stir constantly so the butter will brown evenly
The butter will now start to foam, this is the butter getting up to that boiling point
Once the foam has disappeared, keep a close eye as this is the moment where the butter starts to brown. Keep stirring!
The milk particles will now drop to the bottom of your pan, these are the bits that will caramalise and make for browned butter
Once your butter has turned from a deep yellow to a beautiful golden brown colour and you start to smell that nutty aroma, take it off the heat. It goes from browned to burnt fairly quickly, so keep an eye on it here
Once it is browned enough and off the heat, transfer it to a separate bowl so it doesn’t continue to cook in the hot pan and allow it to cool before using. Don’t forget to scrape those caramalised bits from the bottom of your pan!
Tips for Perfect Cookies
Don’t skip chilling — it gives you thick bakery-style cookies.
Toast your pecans: 5–7 mins at 180°C makes a big difference.
Underbake slightly for a soft, chewy centre.
These freeze beautifully (both dough and baked cookies). Just quickly revive in the oven for a few minutes
Chai White Chocolate Toffee Cookies
If fall could bake you a cookie, it would taste exactly like this. These Chai White Chocolate Toffee Cookies are the definition of cozy baking.
Begin by browning your butter over medium heat. Continue to stir your butter constantly to get an even browning all throughout the butter. Once your butter has browned lightly and starts to smell nutty, take it off the heat as you don’t want too much of the water from the butter to evaporate, resulting in a dry dough. Set your butter aside to cool slightly
In a medium to large mixing bowl, whisk together your butter, sugars & vanilla until combined. Lastly whisk in your egg and egg yolk until a smooth mixture forms.
In a separate bowl, lightly whisk together your flour, salt, spices and baking soda
Switch over to a spatula and fold in your flour mixture. Once the flour is halfway mixed in, add your chocolate chips or chunks, pecan nuts and toffee bits and mix until there are no dry flour parts left. Be careful not to overmix as this will make the cookies spread too much.
Scoop your cookies into balls and place them in the fridge for at least 1 hour or overnight
Once your cookie dough has chilled, preheat your oven to 180C
Place your cookies on a parchment paper lined baking tray, around 5 at a time and leave enough room in between them as the cookies will spread. Bake them for 12-13 minutes*. You are looking for the edges are just starting to brown and the middle still underbaked, this is when you take them out. Cookies will continue to bake once they are out of the oven
Let them cool completely before serving, allowing them to set and finish baking. Optionally, but I like to serve them with a pinch of flaky sea salt
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