toffee & bittersweet chocolate cookies

I love to bake, but don't do it as much since I'm only baking for two {me and the hubby}.  When I was younger, {like jr. high / high school younger}, I would bake often; especially during the holidays.  All recipes from scratch, it was awesome!  I guess I consider myself pretty lucky for learning techniques that involved around in the kitchen, thanks to my mom.
I whipped up these cookies the other day since the hubby has been real busy at work.  Thought these would make him feel a little better, in hopes to de-stress him out.  I've used this recipe numerous of times, and found it on the bag of the andes mint baking chips.  Overtime, I've switched out the andes mint chips and have used Reese's peanut butter cups that I've chopped, Heath toffee bits, and the classic chocolate chip.  I prefer to use Ghirardelli baking chips, they are my go to chocolate chip.

Here's the recipe. {just so you know, this is my "tweaked" recipe that I use, it is not the same recipe found on the bag of the andes mint chips, but pretty close}.

Recipe ~
1/2 cup unsalted butter - softened
3/4 cup organic light brown sugar
1/2 cup organic white granulated sugar
1 tsp. baking soda and baking poweder
2 tsp. vanilla extract {I use Nielsen-Massey Vanilla from Williams-Sonoma}
2 eggs
2 2/3 cups sifted organic all-purpose flour
Your chips of choice - the cookie in the photo has Heath toffee bits and Ghirardelli 60% Cacao Bittersweet Chocolate Chips

Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed.  Then add sifted flour. {I first add 1 1/3 cups of the flour, let it mix, then add the remaining 1 1/3 cups of the flour}.  Once all the flour is mixed in, turn off the mixer, then add your chips of choice.  Mix these in using a spatula or spoon.  Wrap the cookie dough in saran wrap and chill in the refrigerator for one hour.  Measure out about 1 ounce of dough, form into a ball and slightly flatten.  Raise oven rack one level above middle and bake on non-stick baking sheets.  Bake at 350 degrees F for approximately 8 - 10 minutes.  Cool on pans for two minutes, then transfer to a cooling rack.
** These cookies are delicious, more cake like than the normal cookie.  Very soft, delicate in a sense.  I really believe that the use of organic and high quality products makes these cookies as delicious as they are.  I also use a KitchenAid Stand Mixer, that blends all the ingredients beautifully.