Ingredients
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and creamy.
- Beat in the eggs one at a time, followed by vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chunks and optional toffee bits until evenly distributed.
- Roll 2–3 tablespoons of dough into balls and place them on the prepared sheets, spacing them apart.
- Bake for 8–10 minutes or until the edges are golden and centers still look slightly underbaked.
- Let cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake remove cookies when the centers still appear soft for that perfect gooey texture. Store in an airtight container with a slice of bread to keep them soft for days.