Toffee Chocolate Chip Cookies

Ingredients

Toffee

• 1 cup butter
• 1 cup sugar
• 3 Tbsp water

Cookies

• 2 cups butter, cold and sliced
• 2 cups brown sugar
• 1 cup sugar
• 4 eggs
• 4 tsp vanilla
• 6½ cups flour
• ¼ cup cornstarch
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp kosher salt
• Crushed toffee (above)
• 4 cups chocolate chips (half semi-sweet, half milk chocolate)

Directions

Toffee

1. Line a baking tray with parchment paper.
2. Place butter, sugar, and water in a medium heavy saucepan. Cook on medium-low, gently stirring until the butter melts and the sugar dissolves.
3. Turn up to medium-high, keep the spatula in the pan and stir occasionally (not scraping the sides) until it's a little darker than a paper sack, about the color of peanut butter.
4. Pour the hot toffee onto the lined tray. Once set, crush into pieces.

Cookies

1. Beat the butter, brown sugar, and sugar until super light and fluffy.
2. Add the eggs and vanilla and beat until combined.
3. In a separate bowl, whisk together the flour (gently stir, scoop and level the flour, do not pack), cornstarch, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture in three additions, mixing gently after each until almost combined.
5. Mix in the crushed toffee and chocolate chips by hand. Do not overmix!
6. Scoop into 4.5 oz balls. Chill in a zip-top bag in the refrigerator for at least 24 hours.
7. Preheat the oven to 375°F. Place dough balls on parchment-lined trays, 6 per tray.
8. Bake 9 to 11 minutes.
9. Let the cookies sit on the trays 10 minutes, then move to a wire rack to cool.

Catie's note: Smaller 2.5 oz cookies: bake at 375°F for 7 to 9 minutes.

Catie's note: If the cookies aren't browned enough after 11 minutes, set the oven to broil and watch them closely, since they can burn in seconds.

Catie's note: Out of brown sugar? Use 3 cups sugar plus 3 Tbsp molasses in place of both sugars.