- 1 C unsalted butter
- 1 1/3 C brown sugar
- 1/2 C white sugar
- 2 large eggs
- 2 tsp. vanilla bean paste (We prefer Nielsen Massey)
- 1 1/2 C white flour
- 1 1/2 C whole wheat flour
- 1/2 tsp. baking soda
- 1 cup semi sweet chocolate chips
- 1 cup chopped up toffee (Sweet Goddess Toffee is pretty delish!)
- Fleur de Sel
- Preheat oven to 325 degrees
- Line baking sheets with parchment paper.
- Cream butter and sugars until light and creamy.
- Add eggs, 1 at a time, mixing well after each addition.
- Stir in vanilla bean paste.
- Add flour and baking soda and mix until just moistened.
- Gently fold in chocolate chips and toffee pieces.
- Scoop by heaping tablespoons onto, sprinkle Fleur de sel on top.
- Bake in preheated oven until just starting to brown. (start checking at about the 15 minute mark). Mine took about 18 minutes.
As seen on Twin Cities Live February 24,2014