- 1 c. butter, softened
- 2/3 c. packed brown sugar
- 1/2 c. granulated sugar
- 1 egg
- 1 egg yoke
- 2 tsp vanilla extract
- 2 c. flour
- 1/2 tsp baking bowder
- 1/2 tsp salt
- 1 1/3 c. semi-sweet chocolate chips
- 2/3 c. toffee chips
Preheat oven to 350°. Line two cookie sheets with parchment paper.
Cream butter and sugars together in mixer.
Add eggs and vanilla.
Add flour, baking powder, and salt, mixing until thoroughly combined.
With a wooden spoon, stir in chocolate and toffee chips.
Take half of mixture and seal in a gallon size Ziploc bag, leaving about 1/2″ open. Roll dough flat (you’ll only be able to get it as flat as your chips are tall, so about 1/4″). Cut open bag and put dough on prepared cookie sheet. Repeat with 2nd half of dough.