Step 1

Preheat the oven to 325°F.

Step 2

In a large mixing bowl cream the room temperature butter with the sugars until totally combined.

Step 3

Add the vanilla and almond extract and cream again.

Step 4

Lightly beat the eggs, then add to the mixture, mixer on low.  Add the corn syrup and continue mixing on low.  Turn off while you prepare the dry mix.

Step 5

Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.

Step 6

Add the flour mixture ½ cup at a time.

Step 7

Once all mixed add the toffee bits and allow just a few rotations to mix in then turn off the mixer.

Step 8

On a cookie sheet, lined with parchment paper add scoops of the cookie dough, allowing about 2” between cookies.

Step 9

Bake for about 12-14 minutes, until they are light brown around the edges.

Step 10

Remove and after 5 minutes add to a cooking rack to cool completely.