Ingredients

The following ingredients have 36 Servings
  • 2 1/2 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1 cup Unsalted butter softened
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar firmly packed
  • 2 large Eggs
  • 1 teaspoon Pure vanilla extract
  • 2 cups Heath, Skor or chocolate covered toffee bars coarsely chopped (or Heath English Toffee Bits)

Instruction

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, Silpat or foil with shiny side down. In a small bowl, whisk together flour, salt, and baking soda, set aside. In large bowl, beat the softened butter with both sugars, on medium speed of electric mixer, until smooth and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well combined. Fold in chopped Heath bar pieces. Chill cookie dough for at least 30 minutes, up to overnight. Drop cookie dough by rounded tablespoons, 3-inches apart, onto prepared cookie sheets (these cookies spread a bit more than regular chocolate chip cookies). Bake until the edges are just starting to brown, about 10-11 minutes. Do not overbake (cookies will appear soft and moist, and a little puffed-up, which will drop as they cool). Remove from oven and let cool for 2-3 minutes on the cookie sheets before removing to wire racks to cool completely. Store in tightly sealed container.