Hello, cute little cookies.
Hello, mini chocolate chips and toffee bits, all of you that fit into teensy teaspoon-sized balls of buttery dough.
Adapted from Two Peas and Their Pod
3 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter, softened
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups mini chocolate chips
1 cup toffee bits
Preheat the oven to 350 degrees F.
In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add the egg and vanilla extract.
Slowly mix in the flour, until combined. Stir in mini chocolate chips and toffee bits.
Scoop out dough with a teaspoon. Place on baking sheet and slightly flatten with the palm of your hand.
Bake for 8 minutes or until cookies are golden brown and set.
Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.