Toffee Cookies (aka Kitchen Sink Cookies)

Step 1

Dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.

Step 2

Cream butter + sugar: In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until thick and well combined, about 2-3 minutes.

Step 3

Add eggs + vanilla: Add the eggs and vanilla to the bowl. Continue to beat on medium speed until creamy and combined, about 2 minutes – Stopping to scrape down the sides and bottom of the bowl as necessary.

Step 4

Add dry ingredients: Add ½ the dry ingredients to the bowl. Mix once on low. Add the remaining dry ingredients and mix on low until just combined.

Step 5

Add mix-ins: Add the pretzel pieces, chocolate chips and toffee bits to the bowl. Use a rubber spatula to fold until just combined.

Step 6

Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 4-5 days.

Step 7

Preheat oven: Preheat oven to 375-degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 8

Portion dough: Scoop and roll the dough into balls, about 2 heaping tablespoons each (48-49 grams/each). Arrange the cookie dough balls 3 inches apart on the prepared baking sheet.

Step 9

Bake: Bake in the oven for approximately 9-10 minutes, or until they are barely golden in color around the edges of the cookies – the centers should still look very under-baked.

Step 10

Cool on pan: Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt. Let the cookies cool for 3 minutes on the baking sheet. Optional: While the cookies are still warm, press additional pretzel pieces or toffee bits into the top of the cookie. Shaping: Due to the toffee and abundance of mix-ins, some of your cookies may turn out slightly irregular in shape (instead of perfectly round). If you want a perfect cookie, use two spoons to gently press the edges inwards and shape the cookies into circles while they are still warm.

Step 11

Cool on rack: Transfer the cookies to the wire rack to cool completely. (If your cookies stick – toffee tends to do that – use a spatula to gently scoop beneath the cookie and gently wiggle them off the pan.

Step 12

Enjoy: Serve and enjoy the cookies. Or store them on the counter, in the refrigerator or freezer to enjoy later.