Ingredients:

  • 2 1/4 cups (280 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened
  • 3/4 cup (165 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Pure Vanilla Extract
  • 1 cup (175 g) Milk Chocolate Chips
  • 3/4 cup (100 g) English Toffee Bits
  • Flaky Sea Salt (Optional, for sprinkling post-bake)

Instructions:

  1. Prep Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking soda, and fine sea salt. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light, fluffy, and noticeably pale (3–5 minutes). This step is crucial for the cookie structure.
  3. Incorporate Wet Ingredients: Reduce the speed to medium. Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the sides of the bowl. Add the vanilla extract and mix briefly.
  4. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing only until just combined—a few streaks of flour should remain. Do not overmix.
  5. Fold in Inclusions: Remove the bowl from the mixer. Use a rubber spatula to fold in the milk chocolate chips and toffee bits until evenly distributed.
  6. Chill the Dough (Mandatory): Cover the bowl tightly with cling film and refrigerate for a minimum of 1 hour, or ideally 12 to 24 hours. This allows the gluten to relax and the flavour to deepen.
  7. Preheat and Prepare: Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper or silicone mats.
  8. Portion the Dough: Scoop the chilled dough using a 3-tablespoon ice cream scoop or roll into balls of roughly 60–70g each. Place the dough balls 2 inches (5 cm) apart on the prepared sheets.
  9. Bake: Bake cookies for 10–12 minutes. The edges should be set and golden brown, but the centres should still look slightly soft and underbaked.
  10. Cool and Finish: Remove from the oven. If desired, immediately sprinkle the tops lightly with flaky sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.