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Ingredients
for 12 cookies
½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 cups milk or semi-sweet chocolate chips
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to over mix)
Fold in the chocolate chips, then either chill the dough for at least 30 minutes or bake right away.
For a more intense toffee-like flavor and deeper color, chill the dough overnight.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop or spoon onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, until the edges have started to barely brown.
Cool completely before serving.
Enjoy!
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