Ingredients
- (2 sticks) unsalted butter, at room temperature
- 2⁄3 cup granulated sugar
- 2⁄3 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 cups flour
- 1 teaspoon baking soda
- 6 ounces good-quality milk chocolate, chopped
- 6 ounces good-quality semisweet chocolate, chopped
- 6 ounces Heath toffee bits (may substitute 1 regular-size Heath Bar, chopped)
Preparation
Step 1
Combine the butter, both sugars and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes. Stop to scrape down the bowl.
Step 2
Beat on medium speed for 1 more minute; the mixture should be light and fluffy. Add the eggs and vanilla extract or paste; beat on medium speed for 3 minutes, stopping to scrape down the bowl down again, as needed.Use a fork to whisk together the flour and baking soda in a bowl, then add to the dough. Beat on low speed to form a soft dough. Add the chopped chocolates and toffee bits, then beat on low speed until well incorporated.
Step 4
Portion the cookie dough using a #100 disher (about 2 tablespoons per scoop) into a bowl, cover and refrigerate for at least 1 hour, or freezeWhen ready to bake, preheat the oven to 350 degrees convection or 375 degrees for a standard oven. Line baking sheets with parchment paper.
Step 6
Arrange the dough portions on each baking sheet, spacing them 2 inches apart. Lightly flatten each portion and sprinkle with the flaky salt, if using. Bake (middle rack) one sheet at a time for 10 to 14 minutes, just until the edges are lightly crisped but the middles are still somewhat softened and domed. Let cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.