Heath Chip Cookies - Declan Anwiler

• 1 c salted butter (2 sticks) softened
• 1 c sugar
• 1 c light brown sugar packed
• 2 eggs
• 2 tsp vanilla
• 3 c flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 2 c Heath milk chocolate toffee bits (1 bag)
   

• Preheat your oven to 375 degrees and line sheet pans with parchment paper.
• To a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
• To a separate bowl or stand mixer, beat softened butter with sugar and brown sugar until fluffy.
• Add eggs, one at a time. Add vanilla. Blend until everything is incorporated.
• Slowly add the dry ingredients into the wet. Blend until incorporated.
• Pour toffee bits in the dough and fold in by hand.
• Use a cookie scoop and scrape along bowl to create the flat bottom.
• Bake on a parchment lined sheet pan for 10-12 minutes.
• Allow to cool for at least 10 minutes on the hot sheet pan before placing elsewhere to fully cool.