Ingredients
1cupunsalted butter,(230g), softened to room temperature
½cupgranulated sugar,100g
1cupbrown sugar,(200g) packed light or dark
2large eggs,at room temperature
2tsppure vanilla extract
½vanilla bean seeds,scraped
2½cupsall-purpose flour,(312g), spoon & leveled
1tspcornstarch
1tspbaking soda
½tspsalt
1½cupsHeath English Toffee Bits
sea salt,for sprinkling
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds at high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined.
Add the toffee bits, mix on low for about 5 to 10 seconds until evenly disbursed.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough might be slightly crumbly but will come together if you work the dough with your hands as you roll it into individual balls.
Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Sprinkle with sea salt.
Bake the cookies for 10 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven.
Allow cooling for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.
Sprinkle with additional sea salt if desired.
