Toffee Cookies

• 1-1/2 cup Butter, Melted And Cooled
• 2 cups Dark Brown Sugar, Lightly Packed
• 1 cup Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 1 Tablespoon Pure Vanilla Extract
• 4-1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 8 ounces, weight Toffee Chips With Chocolate, Such As Heath

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer combine the melted butter and sugars. Blend until slightly fluffy and lighter in color, approximately 3 minutes. Add the eggs, egg yolks, and vanilla extract, beat to combine.
3. In a medium bowl whisk together the flour, baking soda, baking powder and salt. On low speed blend the flour mixture into the creamed mixture until well combined. Add the toffee bits and stir in with a wooden spoon.
4. Scoop scant 1/4 cups of dough onto the prepared cookies sheets. Leave some space in between - I typically have room for 8 cookies per sheet. Bake for 10-12 minutes or until golden brown and just set. Do not over bake these, they should be crispy chompy on the edges and soft and slightly gooey in the middle.

butter, brown sugar, sugar, eggs, egg yolks, vanilla, allpurpose, baking soda, baking powder, salt, toffee

Taken from tastykitchen.com/recipes/desserts/toffee-cookies/ (may not work)