1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup firmly packed brown sugar
1 cup unsalted margarine
1 teaspoon vanilla extract
6 oz. semisweet or bittersweet chocolate, cut into small pieces or chunks
1 cup chopped chocolate covered toffee (like viennese crunch)
Preheat oven to 375 degrees.
In a bowl, sift together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the brown sugar, margarine, and vanilla. Using an electric mixer beat until light and fluffy. Beat in the egg. Reduce the mixer speed to low and add the flour mixture and mix until just incorporated. Then mix in the chocolate and the toffee. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets about 2 inches apart.
Bake until golden brown, about 10 minutes, rotating pans to insure even cooking time for each batch.
Makes about 40 cookies.