Toffee bits:

1. Line a baking sheet with a silicone mat and set aside.
2. Add the butter, brown sugar and salt to a stainless steel saucepan over medium heat. Stir slowly and constantly as the butter melts and the mixture bubbles, then smooths out and takes on color. Keep going until it is deep amber, very glossy, and starts to collect around your whisk and glide across the surface of the pan. This process will take between 15-20 minutes, and you’re aiming for 300-310F on a thermometer. Full instructions with step by step photos are in my homemade toffee recipe.
3. Pour the hot toffee onto the silicone mat, and quickly spread it into a very thin sheet with a spatula. Let it set at room temperature, or in the fridge for about 20 minutes, until the toffee hardens. Then break into tiny pieces using the end of a rolling pin. This will make about 1 1/4 cup of toffee bits. You will use 1 cup (130g) inside the cookie dough, and can place leftover bits to press on top of the cookie balls

Butterscotch cookie dough:

1. Add the butter, brown sugar, heavy cream and salt to a saucepan and place over medium low heat on the stove. Cook and stir, until the butter has fully melted and the mixture starts to bubble and froth. Keep stirring until it reaches a medium golden color, and a temperature between 220-230F. This will take around 8-10 minutes.
2. Pour this mixture into a mixing bowl and let it rest for 10 minutes, until it is no longer hot.
3. Whisk in the egg, vanilla bean paste, instant coffee dissolved in water, baking powder and baking soda. Mix until smooth.
4. Sift in the flour and fold with a spatula, until a few streaks remain
5. Add the chopped dark chocolate and 1 cup (130g) of the toffee bits. Fold gently until the chocolate and toffee is evenly dispersed and a cookie dough forms – do not over-mix
6. Scoop the cookie dough into 12-14 balls using a 2 inch cookie scoop. Make sure there isn’t any exposed toffee or chocolate on the bottom of the cookies, and place the scoops in any dish / plate. Press extra chocolate and the remaining toffee chunks on top of the cookie balls
7. Chill the cookie dough balls for 24 hours (it’s so worth it – but don’t go under 12 hours!)

Bake:

1. Once the dough has chilled, preheat the oven to 350F (conventional / no fan) and line 2 light colored baking sheets with parchment paper
2. Place the cookie dough balls onto the baking sheets, keeping at least 3″ of distance between them.
3. Transfer to the pre-heated oven. Bake for 7 minutes, then remove from the oven (close the oven door so it doesn’t cool down). Bang the pans on your counter 2-3 times, and use a cookie cutter to scoot the cookies into perfect rounds. Return to the oven for another 2 to 3 minutes, until the edges are crisp and the centers are still soft to the touch
4. Remove the cookies from the oven, and let them cool down completely on the baking sheets (if they look too dark, pull the parchment off the sheet)
5. Serve and enjoy!