Ingredients
1cupunsalted butter
½cupgranulated sugar
1cuppacked light brown sugar
2largeeggs
1tsppure vanilla extract
2½cupsall-purpose flour,spoon & leveled
1tspBaking Soda
½tspsalt
1cupsemi-sweet chocolate chips
1cuptoffee bits,Heath Bar Bits ‘o Brickle baking pieces
Preparation
Melt butter in a medium saucepan over medium heat. Stir constantly for about 8 minutes. Remove from heat immediately when the butter begins to turn brown. Pour into a shallow dish and chill until it becomes solid but still soft.
Preheat oven to 375 degrees F. Meanwhile, cream together the butter and sugars in an electric or stand mixer fitted with a paddle attachment on a medium speed.
Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flour, baking soda, and salt until just combined. Add the chocolate chips and toffee bits and mix until incorporated into the dough.
Drop by rounded 1 inch balls onto the baking sheet and bake for about 10 to 12 minutes until edges are just beginning to brown.
Cool on a wire rack. Cookies stay fresh for up to 1 week in an airtight container.
