These cookies are the perfect combination of chocolate and toffee - a little like a Heath bar.  As they bake, they get a lovely crackly crust on top, just like a brownie.

Not that you'll have this problem because these cookies are so good, but the crunch in the toffee doesn't last, at least with the humidity here!  Store them in an air-tight container and eat them within a few days.  Otherwise the toffee chips lose their crunch and get all gummy and weird.

Chocolate Toffee Cookies

• 2 cups semi-sweet chocolate chips, divided
• 1/4 cup salted butter

• 2/3 cup flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs, at room temperature
• 3/4 cup dark brown sugar, packed
• 1 tsp vanilla extract
• 1 cup toffee chips

Melt 1 cup chocolate chips with the butter.  You can do this in a microwave safe bowl, for 30 seconds at a time, stirring well in between, or in a bowl set over a pan of simmering water.  When chocolate is just over halfway melted, remove from heat/stop heating, and stir until completely melted. Set aside to cool.

While chocolate is cooling, preheat oven to 350 degrees F and prepare baking sheets with parchment paper or silicone baking mats.

Sift together the flour, salt, and baking powder in a small bowl.  Set aside.

In the bowl of an electric mixer, beat sugar, eggs, and vanilla until creamy and fluffy, 3-5 minutes.

Add in the cooled chocolate mixture, and mix in until well combined.

Mix in the flour mixture, 1 half at a time.  When almost combined, add the remaining 1 cup chocolate chips and the toffee chips.  Mix until all combined.

Scoop into Tablespoon-sized balls onto prepared baking sheet.  Bake 9-11 minutes.  Allow cookies to cool on baking sheets for 5 minutes before removing to a cooling rack to finish cooling completely.