1cupchocolate-covered toffee barslike Heath (crushed) or 1/2 cup chopped toffee pieces and 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Line large baking sheets with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a second large mixing bowl, whip the butter until light and fluffy. Add the sugar and continue beating until well incorporated. Beat in the eggs, melted chocolate and vanilla extract. Beat until well combined. Add in the flour mixture and the crushed candy.
Spoon the dough onto the prepared baking sheet by rounded tablespoonsful. Bake for 10 to 12 minutes. Sprinkle with salt and allow to cool on rack.
Place baked and cooled cookies in an airtight container, separating the layers with waxed paper.
Store at room temperature for 3 days or freeze for up to 3 months.