TINY CHOCOLATE CHUNK AND TOFFEE COOKIES This recipe, with it's addition of toffee and chocolate chunks, is a new twist on traditional chocolate chip cookies. 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup firmly packed brown sugar 1/2 cup unsalted butter, at room temperature 1 teaspoon vanilla extract 1 egg 6 oz (185 g) semisweet chocolate, cut into 1/3-inch pieces 1 cup chopped chocolate-covered toffee Preheat an oven to 375°F.

In a bowl, sift together the flour, baking soda, and salt. Set aside. In a large bowl, combine the brown sugar, butter, and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. Reduce the speed to low, add the flour mixture, and mix just until incorporated. Then mix in the chocolate and toffee. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart.

Bake until golden brown, about 10 minutes, switching the pans and rotating a half turn halfway through baking. Transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to 4 days.

Makes about 40 cookies.

[After Dinner, Williams-Sonoma Lifestyles Series]