Salty, Chewy, Crunchy Matcha Toffee Cookies

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, honey, vanilla, and matcha. Beat on high speed until well combined, about 1 minute, scraping down the sides and paddle with a silicone spatula halfway through.
2. Add half of the flour to the butter mixture and beat on medium speed until just combined, about 30 seconds. Using the silicone spatula, scrape down the sides and paddle. Add the rest of the flour and beat on medium speed until just combined, about 30 seconds (the dough will look somewhat dry and crumbly, so don’t overmix!). Fold in the toffee bits with the spatula until evenly distributed and turn the dough out onto a large piece of plastic wrap. Using your hands, shape the dough into a 10-inch log (doesn’t need to be perfect), then wrap tightly in the plastic wrap. Smooth out the dough log by rolling it back and forth a few times on the countertop. Refrigerate until firm, about 2 hours, or overnight. Chilling the dough not only firms it up, but allows the flour to hydrate and fully absorb moisture, so don’t skip this step!
3. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or a Silpat cookie liner). Remove the dough log from the plastic wrap and, using a serrated knife, slice into 1/2-inch- thick rounds. Arrange the rounds (about 1 inch apart) on the prepared baking sheet. If one of the rounds falls apart, simply press it back together. Sprinkle each round with a pinch of flaky sea salt and gently press the salt into the dough. Bake until the cookies are just set and slightly puffed up, 12 to 13 minutes. Do not be tempted to overbake or they will lose their chewiness!
4. Let the cookies cool completely and store in an airtight container at room temperature for up to 3 days (or freeze them for up to 3 months).