Toffee & Chocolate Chip Cookies
300 grams (2 1/2 cups) all-purpose flour
1/2 t. baking soda
1 t. salt
1/2 lb. (2 sticks) unsalted butter, softened
200 grams (1 cup) light brown sugar
100 grams (1/2 cup) granulated sugar
2 large eggs
1/2 T. vanilla
170 grams (1 cup) semi-sweet chocolate chips
150 grams (1 cup) toffee chips (I used Heath Bits-o-brickle)
Combine the dry ingredients and set aside. Briefly cream the butter and sugars together. Beat in the eggs, one at a time. Beat in the vanilla. Fold in the dry ingredients, followed by the chocolate and toffee. Cover and chill at least one hour.
Using a 1/2-ounce scoop, place slightly mounded scoops of dough onto parchment-lined baking sheets, spacing 2 inches apart.
Bake in a 350° oven until the edges are golden and the cookies are set, but still quite soft—about 12 minutes (see note). Rotate the cookie sheet when the cookies are half done. Cool the cookies on the sheets for two minutes.
Transfer the cookies to a wire rack to cool completely. Makes about 4 1/2 dozen.
Note: As with any recipe, the amount of time these take in your oven will possibly vary from the amount of time they took in mine. I would suggest checking these at about 10 minutes.