Ingredients:
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup light brown sugar
1 egg + 1 egg yolk
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar (for that crinkly texture!)
1/2 tsp salt
3/4 cup toffee bits (like Heath bits or homemade)
Optional:
Extra sugar for rolling (for a sparkly finish ✨)
A sprinkle of flaky salt on top before baking (chef’s kiss 💋)
Instructions:
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large bowl, cream butter + both sugars until light and fluffy (2–3 min).
Beat in egg, egg yolk, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
Gradually add dry ingredients to wet, mixing until combined. Fold in toffee bits.
Scoop into 1.5 tbsp balls (or use a cookie scoop). Roll in sugar if desired.
Place on baking sheet 2” apart. Slightly flatten tops with your fingers or the bottom of a glass.
Bake 9–11 min until edges are set but centers are still soft.
Cookies will crinkle as they cool!
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.