Okay, so first I am not kidding when I say that these are the most popular thing I make. These cookies are the perfect mix of crunchy outside and soft gooey inside. Every time I make them, I see people lose all self restraint.

Second, this recipe makes like 48 cookies guys. I promise they will go fast, so it is worth it, I usually even double the recipe. But if you don’t want 48 cookies, half the recipe.

For ingredients you will need:

• 1 cup of salted butter, cold
• 1 cup of granulated sugar
• 1 cup of brown sugar
• 2 large eggs
• 2 teaspoons of real vanilla extract
• 1 teaspoons of baking soda, dissolved in 2 teaspoons of hot water right before use
• 3 cups of white all purpose flour
• 1/4 teaspoon of salt
• 1 cup of semi sweet chocolate chips
• 1 cup of Skor toffee bits

First things first, preheat your oven to 350 degrees. Then line your cookie tray with tinfoil, shiny side up. Do not grease it or anything. This is important as it is what helps get the crispiest cookies.

Then in a stand mixer, using your paddle attachment (even better if it has the rubber scraper) beat your cold butter, scraping down the sides and bottom with a spatula. I do this for a few minutes until butter is creamed. Add sugars and mix together until fully sugar is fully combined and blended with butter. Once it is nice and mixed together, add one egg, then the vanilla extract, then the next egg. Mix until just combined. Pour in that baking soda water slurry and mix it in well. Toss your flour in, toss the salt on top of the flour (this prevents it from sitting in one spot) and then mix until no white flour is left. Finally, add in your chocolate chips and skor bits and mix in well.

I like to make my cookies about the size of two tablespoons, 12 to a large baking sheet. After forming your cookies, cover with plastic wrap and pop the tray into the fridge for 10 to 15 minutes. Pull out of fridge, remove plastic wrap and bake the cookies for 12 minutes and pull them out. You should just see the lightest bit of brown around the bottom but they will still be fall apart soft. The most important part of cookies is to not overcook them. Let sit on the pan for about 10 minutes then transfer them to a wire rack to finish cooling. Make sure to store in an airtight container once cooled or you can freeze them, (if there are any left!).

One tip is that I alternate baking sheets to make sure that I am using a cold one each time I put in the cookies, with one batch chilling in the fridge while I form the second, and then the first batch baking while the second chills. If you can, use a fresh piece of foil for each batch. You also can form the cookie dough into balls and freeze to bake at a later date. Just let frozen balls sit on the tray on the counter until the come to room temperature then follow the fridge and bake method.

I hope you guys enjoy this recipe. Last time I made them I’m pretty sure Jeremy ate almost a whole batch himself, so I promise they will be a hit!