Toffee Chocolate Chip Cookies

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 2 extra large eggs
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 cup toffee bits
• 2 cups chocolate chips

Directions

Preheat the oven to 375 degrees F. Line two baking pans with parchment paper. Mix the flour, baking soda and salt together in a medium bowl. Set aside. Following the technique from the Perfect Chocolate Chip cookie recipe, melt 12 teaspoons of butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes to 3 minutes. Swirl the pan constantly, cooking the butter until it is golden brown and has a nutty aroma. That will take 2 to 5 minutes, depending on your stove.

Remove the skillet from the heat and pour the butter into a heatproof bowl. Add the remaining butter and stir to melt.

Add the sugars and vanilla to the bowl. Stir to combine. Add the eggs, whisking to combine, about 30 seconds. Let the mixture stand for 3 minutes. I actually used a timer for this. Repeat this 30-second whisk/3 minute rest process two more times.

Transfer the butter mixture to your electric mixer. Add the flour mixture all at once and stir to combine. Add the toffee bits and chocolates mixing just to combine. Your batter will be thick and relatively dry.

Using a scoop, scoop equal portions of dough packing the dough tightly into the scoop. Once on the pan, use the bottom of a measuring cup to slightly flatten each cookie. Remove to a rack to cool completely.

Bake for 12-14 minutes until the cookies are lightly browned.

Remove the cookies to a rack to cool completely.

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