Salted Toffee and Bittersweet Chocolate Cookies

For the toffee:
Melt butter in a small saucepan over medium heat. Add sugar, water, and corn syrup. Bring to a boil and boil for 6 minutes. Pour onto a parchment lined cookie sheet. Spread to 1/8″ thickness. Sprinkle with sea salt. Let toffee set up and then using a pizza cutter, score into 1/2″ or 1/4″ pieces, depending on your preference. Set aside to cool completely. Once cooled, break into pieces using the score marks as guides. Yields about 1/2 cup.

For the cookie dough:
In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a medium mixing bowl, cream butter and sugars together until well combined. Add egg and vanilla and beat on low speed to combine. Slowly add dry ingredients to butter mixture while mixing on slow. Mix just to combine. By hand, stir in chocolate chips and crumbled toffee.

Drop by generous rounded teaspoonfuls onto parchment lined baking sheets. Bake at 350F for 10 minutes or until lightly golden brown. Remove from oven. Some of the toffee will have melted around the cookie. Use a butter knife to push it back to the cookie. Cool on wire rack.