Crispy Chocolate Chip Cookies

Active time: 30 minutes | Bake time: 11 minutes | Yield: 42 cookies

Ingredients:

• 226g (1 cup / 2 sticks) unsalted butter, softened to room temperature

• 150g (¾ cup) brown sugar

• 150g (¾ cup) granulated sugar

• 2 large eggs

• 3 tbsp milk

• 1 tbsp vanilla bean paste, or vanilla extract

• 240g (2 cups) all purpose flour

• ½ tsp baking soda

• 1 ½ tsp salt

• 225g (1 ¼ cup) chocolate chips (I recommend half semisweet, half dark)

• 80g (⅓ cup) toffee bits

Directions:

1. Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.

2. With a spatula or electric mixer with a paddle attachment, cream the butter until it is light and smooth.

3. Add both sugars and cream until very well incorporated (about 2-3 minutes).

4. Mix in eggs, milk, and vanilla.

5. Add flour, baking soda, and salt & fold in dry ingredients until they are mostly incorporated, still some flour visible.

6. Fold in chocolate chips & toffee bits until just evenly distributed.

7. Divide the dough into about 15g portions (1 tbsp cookie scoop).

8. Place the cookies on your baking sheet, spread out about 3 inches from each other. Bake for 10-13 minutes, until browned around the edges, but still light in the middle. They continue to bake slightly once removed from the oven and they will turn pretty dark if you leave them in until the center is fully browned.

9. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.