Ingredients:

  • 2 ¼ cups (270 g) All-Purpose (Plain) Flour
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened, room temperature
  • ¾ cup (165 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 cup (150 g) English Toffee Bits

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer (or using an electric hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light, fluffy, and notably paler in color (about 3–4 minutes).
  3. Reduce the speed to low. Beat in the whole egg, followed by the extra egg yolk and the vanilla extract. Scrape down the sides of the bowl.
  4. Gradually add the reserved flour mixture on low speed, mixing only until just combined—meaning no streaks of flour remain. Stop mixing immediately to prevent the cookies from becoming tough.
  5. Gently fold in the English toffee bits using a rubber spatula.
  6. Chill the Dough: Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes (60 minutes or longer is recommended for optimal texture).
  7. Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each scoop.
  8. Bake one sheet at a time for 10–12 minutes. The edges should be set and golden brown, and the center should still look slightly soft.
  9. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.