Toffee Chunk Cookies

In the bowl of a stand mixer, affixed with the paddle attachment, add the melted butter, light brown sugar, dark brown sugar and white sugar. Mix on medium-high speed until light and fluffy. Add the vanilla extract to the mixture and mix until incorporated. Add the eggs to the mixture, one at a time, beating the first egg into the mixture completely before adding the second egg. Scrape down the sides of the bowl as needed.

Change the mixer to low speed and slowly add the salt, flour, baking soda and cornstarch to the wet ingredients. Mix until barely combined. Remove the bowl from the stand mixer and fold in the toffee chunks.

Wrap the cookie dough in plastic wrap and place in the refrigerator to chill for at least one hour, or overnight.

After cookie dough has chilled, preheat the oven to 325-degrees and line two baking sheets with parchment paper.

Scoop medium sized cookie dough balls onto the prepared cookie sheets, leaving a few inches between the cookies. Bake cookies, one sheet at a time, in 325-degree oven for 12-14 minutes.

Remove baked cookies from the oven, and option to press additional toffee pieces onto the tops of the baked cookies. Let cookies set on the baking sheet for several minutes before transferring to a wire rack to cool.