2 cups plus 2 tblspoons all-purpose flour
1 tspoon baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
½ cup packed dark brown sugar
½ cup packed light brown sugar
2/3 cup granulated sugar
1 tspoon vanilla
12 ounces dark chocolate chips
12 ounces Heath bar (toffee) chips
Preheat oven to 375 F. Combine flour, baking soda, and salt in a small bowl and set aside. In a large bowl cream the butter, sugar, and vanilla extract. Add eggs and beat until incorporated. Gradually add flour and mix until incorporated. Add morsels. Let the dough rest in the fridge for at least a 1/2 hour. Drop by rounded tablespoon onto greased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes, remove to cooling racks.
You’ve probably noticed a couple of things. The first is that instead of using a full cup of either dark brown sugar or light brown sugar, I mixed it half and half. There’s a reason for this. If you use all light brown sugar the mouthfeel on the cookies is not rich enough. If you use all dark brown sugar the mouthfeel is too rich. Mixing it half and half seems to get you to the right balance. I also substitute dark chocolate chips for the semi-sweet ones and add toffee chips to the cookie dough as well. It gives them a little something extra. I also use a small ice cream scooper with that little scraper mechanism. It makes portioning the cookies out very easy.