Recipe
Ingredients:
- 1/2 cup salted butter, room temperature (browned butter encouraged)
- 1/2 cup Granulated Sugar
- 1 cup Dark Brown Sugar, firmly packed
- 3 large eggs
- 1 1/2 Tablespoon of Vanilla, extract or paste
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 2 cups dark chocolate chunks (can substitute milk chocolate or semi sweet depending on preferance)
- 1 cup toffee bits, I used Heath Brand
Instructions
- In the bowl of a stand mixer or using a handheld, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Note: if using brown butter, it will take longer to cream
- Mix in the eggs and the vanilla
- In a separate bowl, whisk together the flour, baking soda, baking powder, and corn starch.
- Slowly add the flour mixture to the wet mixture. Mix until just combined.
- Add in the chocolate and the toffee. Mix at a low speed or fold in.
- Let chill in fridge for 2-3 hours
- Preheat oven to 375
- Scoop out cookies using a 3 tablespoon cookie scoop. Place 8 on a 9×13 lined cookie sheet. Place remaining dough back in the fridge.
- Bake cookies for 9-13 minutes or until the edges are done and the center is slightly shiny.
- Allow to cool on the cookie sheet for 10 minutes before transferring to a drying rack.
Store in a cool, dry place or the fridge for up to a week.