1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, use an electric mixer on medium-high speed to cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Add cocoa and vanilla extract, and mix well.

3. Add baking powder, salt, and flour; stir until just mixed. Add all three kinds of chocolate chips, toffee bits, and nuts, and stir until well distributed.

4. Drop dough by rounded teaspoonfuls onto prepared baking sheets, about 2 inches apart. Bake until cookies are firm to the touch, about 10 to 14 minutes. Cool completely on a wire rack. Store in an airtight container.

Source: Hannaford fresh Magazine, May - June 2015