1 3/4 cups sifted all purpose flour
1/4 tsp baking soda
1/3 cup unsweetened cocoa
1 cup butter
1 tsp vanilla extract
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 tbl milk
8 squares (8 oz) semisweet chocolate, cut into 1/2 inch chunks
1 cup toffee bits (like Heath)
Adjust oven racks to divide oven into thirds. preheat oven to 350F. Line cookie with parchment paper. Sift flour, baking soda and cocoa together; set aside.
Beat butter in mixer bowl until softened. Beat in vanilla and sugars until light and fluffy. Beat in egg and milk. With mixer at low speed, add dry ingredients. Stir in chocolate and toffee. Drop dough by heaping tablespoonfuls onto prepared cookie sheets, no more than six on each sheet. With fork dipped in water, flatten tops slightly to 1/2 inch thickness.
Bake 2 sheets at a time 14 to 15 minutes, switching position of pans halfway through, until lightly browned but still soft. Let cookies stand on sheets 1 minutes. Cool on wire racks. Makes 32 cookies.