LKP Salted Chocolate Chip Cookies
by Kelly O'Connell
LKP Salted Chocolate Chip Cookies
Ingredients:
2 ¼ cups All-Purpose Flour
1 tsp Baking Soda
½ tsp Kosher Salt
2 tsp Vanilla Extract
1 cup Toffee Bits
1 cup Semisweet Chocolate Chips
Cape Cod Saltworks Classic Sea Salt
Instructions:
In a medium bowl, combine the flour, baking soda, and salt and set aside.
In the bowl of electric mixer using the paddle attachment, cream together the butter, and sugars. Add eggs and vanilla and beat until well combined.
Add the flour mixture and mix until combined. Use a wooden spoon, fold in toffee bits and chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350F and line a baking sheet with parchment.
Using a 2” cookie scoop, scoop the dough, scrape against the side of the bowl, then release the balls of dough 2-inches apart on the prepared baking sheet.
Bake for 11 to 12 minutes in the preheated oven being very careful not to overbake. Pull out of oven just when just set and lightly golden around the edges. Immediately sprinkle each cookie with a pinch of sea salt. Allow the cookies to cool on the baking sheets or for 2 minutes before transferring to a wire rack to cool completely.