Chewy Salted Toffee Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cup Brown sugar, light packed
  • 1/2 tsp Cornstarch
  • 1 pinch Salt
  • 1 Sea salt, coarse
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1 tbsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 3/4 cups Butter, unsalted

• Desserts

  • 1 1/2 cups Toffee bits

Found on goodmorningcali.com

Description

Ingredients

• ¾ cups unsalted butter, room temperature (1½ sticks)
• 1¼ cup light brown sugar (packed)
• ½ cup white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• ½ teaspoon cornstarch
• 1½ cups semi-sweet chocolate chips
• 1½ cups toffee bits
• coarse sea salt

Directions

• In a large mixing bowl, cream together the butter, brown sugar, and white sugar. Mix until incorporated. Then, add the eggs and vanilla extract. Mix until smooth.
• Slowly add in the flour, baking powder, cornstarch, and salt. Mix until incorporated.
• Stir in the toffee bits and chocolate chips. Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Scoop out medium sized balls and place on the parchment-lined baking sheet. Leave about 2 inches between each cookie.
• Bake for about 8-10 minutes. It’s okay if the dough looks a little under-baked when you take them out. While still warm, sprinkle a pinch of coarse sea salt on top of each cookie. Enjoy!!