Prep the basics: Line two baking sheets with parchment paper. Set your oven to 350°F (175°C). If your kitchen is warm, plan to chill the dough for 20–30 minutes before baking.

Cream the butter and sugars: In a large bowl, beat 1 cup unsalted butter with 3/4 cup dark brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. This step traps air and sets you up for chewy centers.

Add the wet ingredients: Beat in 1/4 cup pure maple syrup, 1 large egg plus 1 yolk, and 2 teaspoons vanilla extract until smooth. Scrape down the bowl to ensure everything is fully combined.

Whisk the dry mix: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon (if using).

Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, mixing just until no dry streaks remain. Don’t overmix—this keeps the cookies tender.

Fold in the toffee: Gently stir in 1 to 1 1/4 cups toffee bits. Reserve a small handful to press on top of the scooped dough for a bakery-style look.

Chill (recommended): Cover and chill the dough for 20–30 minutes. Chilling helps prevent excessive spread and sharpens the maple-toffee flavor.

Scoop the dough: Use a 1.5-tablespoon cookie scoop (or heaping tablespoon) to portion dough onto the prepared sheets, spacing about 2 inches apart. Press a few reserved toffee bits on top. Sprinkle lightly with flaky sea salt if you like sweet-salty cookies.

Bake: Bake 9–11 minutes, rotating the pans halfway through. Look for set edges and soft, slightly underbaked centers; they’ll firm up as they cool.

Finish and cool: If the cookies bake into uneven circles, use a round glass or cookie ring to “scoot” them into shape right out of the oven. Cool on the sheet for 5 minutes, then transfer to a rack.

Rest (optional but great): For best maple flavor, let cookies rest 1–2 hours after baking. The taste deepens and the texture evens out.