3/4Cchocolate chips (milk or semi-sweet, whichever you prefer)
3/4Ctoffee bits (heath or skor or whatever ones you can find on the baking row)
Instructions
With an electric mixer, mix all of the ingredients together in a large bowl starting with butter and sugars. Make these and then add in eggs and cocoa. Add vanilla extract as well.
If the dough is too runny add just a little flour. The dough should form balls but just barely. You don't want it too thick.
Use a cookie scoop or your hands to roll cookie dough balls about 1.5 inches big and place on a baking sheet. Ideally, use a silicon mat to bake them on as it makes them stay soft on the bottom as well and helps prevent them from sticking to the pan.
Add dry ingredients—salt, baking soda, then flour, and to finish, stir in the chocolate chips and toffee bits.
Bake at 375 degrees for about 8-11 minutes (9 minutes is perfect on my oven-yours may need a minute or two longer or shorter).
If the cookies come out mounded, gently press them down a little while they are still hot. You can also add in more chips on the top at the end if you want them to look extra enticing.
Allow them to cool on the pan for a few minutes before transferring to a wire rack to finish cooling.