Instructions

• Preheat oven to 350°F (175°C). Place a rack in the center position and lightly spray a 9" pie plate with nonstick baking spray; set aside.
• If your butter is not already melted, melt the 2 sticks (8 ounces) unsalted butter. If freshly melted, let it cool until warm but not hot.
• In a large bowl, add the melted butter, 1 cup packed light brown sugar, and 1 cup granulated sugar. Beat or whisk until well combined and smooth.
• Add 1 large egg, the 2 egg yolks (all at room temperature), and 2 teaspoons vanilla extract to the butter–sugar mixture. Beat until incorporated and smooth.
• Add 2 cups all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon salt to the wet mixture. Stir with a spatula or mixer on low speed just until the dry ingredients are incorporated — do not overmix.
• Fold in 2 cups semi-sweet chocolate chips and 3/4 cup toffee bits until evenly distributed.
• Spread the cookie mixture evenly into the prepared 9" pie plate, pressing to the edges and leveling the top.
• Bake on the center rack for 35–40 minutes, or until the top is golden brown, the edges are completely set, and the center is only slightly jiggly.
• Remove the pie from the oven and transfer the pie plate to a wire rack. Cool at least 1 hour before slicing and serving.