3 cups (360g) Cascade Milling Organic Whole Wheat Flour

¾ cup (150g) granulated sugar

1 cup (200g) brown sugar

2 eggs (88g), medium

2 sticks unsalted butter, softened

1 tsp (4g) salt

1 ½ tsp (7g) baking powder

1 tsp (4.5g) baking soda

2 tsp (8.5g) vanilla extract

8 oz. English toffee bits

Flaky sea salt, for garnishing

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

2. In a large mixing bowl, whisk the sugars and butter for about 2 minutes or until fluffy. Add the eggs one at a time with the vanilla extract until the mixture is smooth.

3. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.

4. Slowly mix the dry ingredients into the wet mixture until just combined and no dry patches remain. Fold in the toffee bits.

5. Place the cookie dough in the fridge to chill for at least 30 minutes. The dough can rest for up to 24 hours before baking.

6. Once chilled, the dough can be rolled out into balls 3 tablespoons in size. Place them on the baking sheets with at least two inches between the balls to allow for spreading.

7. Bake for 15 to 20 minutes or until golden brown.

8. While the cookies are still hot, sprinkle them with flaky sea salt.

9. Transfer to a wire rack to cool and enjoy.