Credit: cinderellasapron.com
Ingredients
- 2 cups semi sweet chocolate chips
- 1 cup toffee bits
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (8 Tbsp.) of butter, melted and cooled
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Directions
Combine the chocolate chips and toffee bits in a bowl, and set aside. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside. Add the cooled, melted butter to a stand mixer or large mixing bowl. Add the brown sugar, and mix until thoroughly combined. Add in the vanilla and egg, mix again. To the wet ingredients, slowly add in the dry ingredients until incorporated. With a spatula or spoon, mix 2 cups of the chocolate toffee mixture into the dough. Form 6 five ounce balls of dough (or use a 1/2 cup measuring cup), and place on a cookie sheet lined with parchment paper. Press the remaining chocolate toffee mixture into the tops and sides of the cookie dough. Place in the refrigerator at least an hour, but overnight is preferred.
When ready to bake, preheat the oven to 325 degrees F. Bake the cookies about 15-17 minutes, or until golden around the edges and soft in the center. They will continue to cook on the pan an additional 10 minutes. After 10 minutes, move to a wire rack to cool. Eat as is, or serve warm with ice cream! 
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