Ingredients:
- 227g (1 cup) Unsalted high-quality butter, softened to cool room temperature
- 65g (1/2 cup) Powdered sugar
- 50g (1/4 cup) Granulated sugar
- 1 tsp Pure vanilla extract
- 1/4 tsp Almond extract
- 300g (2 1/2 cups) All-purpose flour
- 1/2 tsp Fine sea salt
- 120g (3/4 cup) Semi-sweet chocolate chips or chunks
- 100g (2/3 cup) Toffee bits
- 1 tbsp Flaky sea salt
Instructions:
- Cream the softened butter with both powdered and granulated sugars in a stand mixer on medium speed until pale and creamy. Mix in the vanilla and almond extracts until just combined.
- Whisk the flour and fine sea salt together in a separate bowl. Gradually add to the butter mixture on low speed. Just as the flour begins to disappear, fold in the chocolate chips and toffee bits.
- Turn the dough out onto plastic wrap and form into a log or disk. Wrap tightly and refrigerate for at least 2 hours to allow the fats to solidify and prevent spreading.
- Preheat your oven to 325°F (163°C). Slice the chilled dough into 24 even rounds and place them on two large rimmed baking sheets lined with parchment paper.
- Bake for 15 minutes until the edges are firm but the centers remain pale. Immediately sprinkle with flaky sea salt and let cool on a wire rack.