I will almost inevitably lose all my teeth one day, given my love of sugar and the fact that the front two have already been replaced after a tragic Fourth Grade handball accident. I'm not that concerned; most everything I love to eat is soft. Soup, soggy cereal, soft fruit. And, perhaps most importantly, at least for my job, cookies dunked in milk.
The trick to good dunking cookies is a firm edge; one that slowly absorbs the milk and softens without disintegrating. These cookies are like that thanks to a combination of dark brown and light brown sugar. The edges get lightly brown and crispier than the middles, meaning you can dunk at will.
By now, almost all of my chocolate chip cookies get a little sprinkle of fleur de sel. Here it works to highlight the combination of dark chocolate and toffee. Why those two? I wanted the satisfying bitter notes of dark chocolate (I used Guittard extra dark chocolate chips) to contrast against the caramel sweetness of toffee. If you can't find toffee bits, simply place a bar of toffee in a Ziplock bag and smash with a rolling pin until it is coarsely ground.