Instructions

• Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set the dry mixture aside.
• In the bowl of an electric stand mixer, place 3/4 cup unsalted butter (room temperature) and 1 1/4 cups dark brown sugar. Beat on medium speed about 3 minutes, until the mixture is light and fluffy. Stop the mixer and scrape down the sides of the bowl with a spatula.
• Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Beat on medium speed just until combined.
• With the mixer on low, add the dry ingredients slowly and mix only until just combined. Do not overmix. If you don’t have a mixer, fold the dry ingredients in by hand until just combined.
• Stir in 1 cup Heath toffee bits with a spatula until evenly distributed through the dough.
• Using a tablespoon or a 1-tablespoon cookie scoop, portion the dough into tablespoon-sized balls. Roll each ball in the extra dark brown sugar (about 1/2 cup) to coat.
• Place the rolled dough balls on the prepared baking sheet about 2 inches apart.
• Bake for 10 to 12 minutes, until the edges are lightly browned and the centers are set. Do not overbake.
• Remove the baking sheet from the oven and cool the cookies on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
• Store cooled cookies in an airtight container for up to 4 days.