Sort ingredients
jkn303
QR Code
Listen
Pdf
Cream the butter, brown sugar, and granulated sugar in a stand mixer until light and creamy, about 30 seconds
Add the eggs one at a time, beating well after each addition. Mix in the egg yolks and vanilla extract
Add the baking soda, cornstarch, salt, and flour. Mix on low until a soft dough forms
Add the toffee bits and potato chips. Mix on low with the paddle attachment until the chips are just broken up and evenly distributed
Cover and refrigerate the dough for 2–6 hours. Remove from fridge 1–3 hours before baking to allow it to come back to room temperature
Preheat oven to 350°F. Line two baking sheets with parchment or silicone liners
Using a measuring tablespoon, scoop the dough loosely without rolling or compacting. Place scoops 2 inches apart on the baking sheets
Bake for 5 minutes, rotate the pans, then bake for another 5 minutes
Allow cookies to cool completely on the baking sheets before removing