10Tbsp(1 1/4 sticks) unsalted butterroom temperature
1/2cup+ 3 Tbsp brown sugar
1/2cupgranulated sugar
1 1/4tspvanilla extract
1 egg
1/2cupmilk chocolate chips
3/4cupWhopperscrushed or chopped
1/4cuptoffee bits
sea salt to sprinkle over balls of dough before baking
Instructions
In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt, set aside.
In a large mixing bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Notes
-Toffee bits are totally optional, but I think they add another level of flavor to these cookies! Pretzels or peanut butter chips would be great too!