Instructions

• Preheat oven to 350ºF (175ºC).
• In a food processor, combine 2-3/4 cups all-purpose flour and 1 cup cubed unsalted butter. Pulse until the mixture is mealy and coarse.
• Add 1 tsp salt and 1/2 tsp baking soda to the flour-butter mixture and pulse just enough to distribute.
• Add 3/4 cup sugar, 1/2 cup brown sugar, 1-1/2 tsp vanilla extract, and the 2 chopped hard-boiled eggs to the food processor. Pulse briefly and repeatedly until the mixture just begins to come together; avoid overprocessing.
• Transfer the dough to a mixing bowl and fold in the 12-oz semi-sweet chocolate chips and 3/4 cup toffee bits by hand until evenly distributed.
• Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease). Use a medium cookie scoop (about 1–1.5 tablespoons) to portion dough and place scoops on the prepared sheet about 2 inches apart.
• Bake in the preheated oven for 13–15 minutes, or until the cookies are lightly browned at the edges.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a cooling rack to cool completely.