Chewy Toffee Cookies

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ½ cup (1 stick) salted butter, softened
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup Heath toffee bits or chopped toffee
• ½ cup mini chocolate chips (optional)
• Flaky sea salt, for topping (optional)

Method

1. Beat the softened unsalted butter, salted butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
2. Beat in the egg and vanilla until combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the butter mixture until just combined.
5. Fold in the toffee bits and chocolate chips if using.
6. Chill the dough for 30-45 minutes to help the cookies bake up thick.
7. Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Bake at 350°F for 10-12 minutes, until edges are lightly golden but centers still look soft.
9. Sprinkle with flaky sea salt right after baking if desired, let cool on the pan for 5 minutes, then move to a rack.
10. For extra toffee flavor, swap ¼ cup of the flour for crushed toffee pieces and add an extra ½ cup toffee bits.
11. For a bakery-style finish, press extra toffee pieces onto the tops right out of the oven.
12. Avoid overbaking - the centers should look slightly underdone when removed to stay soft and chewy after cooling.