2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup Heath Toffee Bits
Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. In another bowl, cream together softened butter, brown sugar and granulated sugar. Add egg, egg yolk and vanilla until mixed well. Gradually add flour mixture and mix together until dough forms. Fold in toffee bits.
Using a 1/4 cup measuring cup, scoop out 1/4 cup of dough for each cookie. Roll in a ball then split into two separate pieces. Turn each half of the dough so the rough side of the half faces upwards, then stack both halves on top of each other (as seen in picture below). Place the dough rough-side up on ungreased baking sheets. Leave at least 2 inches between each cookie. Bake for 12-15 minutes or until the edges are golden brown. Do not over bake.
(Recipe adapted from How Sweet Eats)