Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the eggs, one at a time, and add the vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Fold in the toffee bits and optional chocolate chips.
- Using a cookie scoop or tablespoon, drop rounds of dough onto ungreased cookie sheets.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.
Serving
- Enjoy your cookies with a glass of milk!
Notes
Let the dough chill in the fridge for 30 minutes for thicker cookies. Optionally add chopped nuts for extra crunch. Store leftovers in an airtight container at room temperature for up to a week, or freeze dough balls for later use.