Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until well combined.
- Gradually incorporate baking soda, baking powder, and flour until just combined.
- Fold in the toffee bits gently.
- Use an ice cream scooper to form dough mounds on the prepared sheets, spacing them about 2 inches apart.
- Bake for 12-16 minutes, or until lightly golden around the edges but still soft in the center.
- Let cool on the pan for 4-5 minutes before transferring to a cooling rack. Sprinkle with additional sugar if desired.
Nutrition
Notes
For a creative twist, try adding chocolate chips, sea salt, or nuts. Store in an airtight container for up to a week.