📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even baking and that perfect golden-brown color.
2. In a large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it’s essential for achieving that soft cookie texture.
3. Beat in the egg and vanilla extract until well combined. Make sure the egg is fully incorporated to prevent a grainy texture.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, which helps the cookies rise properly.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough should look smooth and elastic.
6. Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough. I like to use a rubber spatula for this step to avoid breaking the chocolate chips.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. This gives them enough room to spread as they bake.
8. Sprinkle a pinch of sea salt on top of each cookie before baking. This enhances the sweetness and adds a delightful salty-sweet contrast.
9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them, as baking times can vary depending on your oven. I always set a timer for 9 minutes and then check them every minute after that.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they are still soft.