Toffee Cookies

I really like the flavor of English Toffee, but I have never had great success in incorporating it into cookies.  I think it's because toffee isn't usually a very strong flavor on its own.  Every cookie I have used toffee in has either tasted like something else (i.e.: chocolate chips) or has been so crunchy and hard after baking that they almost tasted burned.  Husband mentioned the other day that he was really hungry for a toffee bar, so I bought a bag of milk chocolate toffee bits to see if I could make some satisfying cookies.  And boy are they.  Baked the way I made them, the edges are chewy and the centers are fluffy and soft.  The toffee flavor comes through with just a hint of chocolate.

Makes about 40 cookies

1 cup butter, softened
1 cup dark brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 2/3 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee bits with chocolate

1. In bowl of an electric mixer, cream butter and sugars.  Add vanilla and eggs, beating well.  Scrap sides and bottom of bowl with a strong spatula.  Stir in 1 cup of the flour and the soda and salt.  Mix well and scrap bowl again.  Add remaining flour, mixing at low speed until incorporated.  Add toffee bits and mix on lowest speed just until incorporated. Turn off mixer and mix a few times with strong spatula by hand, ensuring all flour and toffee bits are incorporated.
2. Line a heavy baking sheet with parchment paper. Parchment will keep the toffee from sticking after baking.
3. Scoop dough by tablespoons onto lined baking sheet, spacing down about 2 inches apart.  Bake in 375 degree oven for 10-12 minutes or until edges are golden and centers are puffed and set.  Allow to sit on the sheets for a minute before removing them to a waxed-paper covered surface to cool.  Waxed paper will keep the toffee from sticking while cooling.
4. Cool cookies completely before stacking in an air-tight container.  They will keep in this container for up to 4 days.