Chocolate chip cookies are my favorite dessert, but I have strong cookie opinions. Don’t bother with any of those thick, cake-like, grocery store things – for me they must be thin and crispy. The thinner and crispier the better! And for next-level deliciousness, you need Heath toffee bits. The following recipe is based on a Martha Stewart recipe with a few tweaks, like the aforementioned Heath chips.
Combine sugars and butter and mix until creamy using a stand mixer on medium. It helps if the butter is soft, but still reasonably cold. You don't want it melted.
Reduce speed to low and add salt, vanilla, and eggs
Whisk together flour and baking soda and add to the mixer. Mix on low until combined (if it's not on low you'll have a mess on your hands!). If dough is too dry you can add a tablespoon or two of water.
Remove bowl and stir in chocolate chips and toffee bits. The amounts above are purely suggestions. If you need more of either, go for it.
Place 1" balls evenly spaced on a parchment lined cookie sheet and bake in a 350 degree oven. Continue baking until edges start to brown or until your preferred level of doneness.
