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Export 8 ingredients for grocery delivery
Step 1
Line a baking sheet with parchment paper and set aside
Step 2
In a small heavy sauce pan over low heat bring the butter and sugar to a boil, stirring occasionally. Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces.
Step 3
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the egg, yolk, vanilla, corn syrup, baking soda, salt and cornstarch. Mix for 1 minute on medium, or until the mixture is evenly combined.
Step 4
Turn the mixer to low and add in the flour, mixing until just combined.
Step 5
Stir the toffee bits into the cookie dough and chill for 1 hour.
Step 6
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 7
Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet 3 inches apart. The cookie will spread while baking.
Step 8
Bake for 11-13 minutes until the cookies are golden brown at the edges.
Step 9
Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.