Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups toffee bits
- 3/4 cups mini chocolate chips
Instructions
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, sift together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions. Stir in toffee bits.
Divide dough into quarters; between 2 sheets of waxed paper, roll each into log about 8 inches (20 cm) long. Wrap with plastic wrap and refrigerate, rerolling 2 or 3 times to keep round shape, for 4 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month. Thaw in refrigerator.)
Let stand at room temperature for 20 minutes. With sharp knife, cut into 1/4-inch (5 mm) thick slices; place 2 inches (5 cm) apart on parchment paper-lined rimless baking sheets.
Bake in centre of 375°F (190°C) oven until edges are firm, about 10 minutes. Immediately transfer to rack; let cool. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 1 week or freeze for up to 1 month.)