I realized a had a bag of heath toffee baking pieces and wanted to bag with them (i have a lot of stuff and sometimes forget what is in my baking stash).  So I thought they would go nicely in a chocolate chocolate chip cookie. 

The cookies use melted chocolate chips and baking cocoa.  They also use a combo of all purpose flour and bread flour, but you can use entirely all purpose flour if you choose.

Remember to scoop your flour and cocoa from your containers so you get the right amount.  I recommend chilling the dough for a few hours before baking.  And preheat your oven to 350 degrees before baking.

• Ingredients list
• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 1/3 cup chocolate chips (melted in 30 second increments until you can stir them smooth)
• 1 1/4 cups flour
• 1 cup plus 2 tbs bread flour
• 1/2 cup unsweetened baking cocoa
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heath bits
• 1 cup chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs.  Blend in melted chocolate.  Stir in dry ingredients.  Mix in chips and heath bits.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  

Store in covered container.