Ultra Thin Chocolate Chip Toffee Cookies

Preheat oven to 350ºF.

In a bowl, whisk together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium speed until well combined and creamy. Reduce speed to low and add vanilla, eggs, and water, beating until combined. Add flour mixture and beat at low speed until just combined. Stir in chocolate chips and toffee bits until well distributed.

If you’d like to make the whole batch, scoop out tablespoon-sized dough balls (leaving at least 2 inches between each) on a baking sheet lined with either parchment paper or silicone baking mats and bake for 9-12 minutes or until cookies are golden brown and bubbly. (Really, these cookies spread a bunch and need lots of room.) Let cool on baking sheets completely, not removing them until they have done so.

Continue with all cookie dough until you are finished.

If you’d only like to make a partial batch (which I highly recommend!), scoop tablespoon-sized dough balls onto a lined baking sheet (not needing to give very much room between each one) and place into the freezer for 30 minutes. When cookie dough balls have frozen mostly solid (and are no longer sticky), transfer to a freezer bag that seals (ziplock is ok) and then take out as many as you need to bake.

When baking from the freezer, take out as many as you’d like and line baking sheets as stated above and let thaw at least 10-15 minutes. Then bake as directed above and enjoy!

The cookies are best kept in an airtight container at room temperature and are best the first few days after they are made. The dough balls stay good in the freezer for a least a few weeks. (Mine didn’t last that long anyway!)