1-Cream the Base: Beat 1 cup unsalted butter at room temperature, 1/2 cup sifted powdered sugar, and 1/4 teaspoon salt on medium speed until smooth. Mix in 1 teaspoon vanilla extract.

2-Add Flour: Stir in 2 cups all-purpose flour on low speed until dough forms. Don’t overmix for tenderness.

3-Fold in Mix-Ins: By hand, fold in 1 cup mini semi-sweet chocolate chips and 3/4 cup toffee chips.

4-Shape Logs: Divide dough into two logs, each about 1 foot long and 1 1/2 inches in diameter. Wrap in parchment or plastic and refrigerate until firm (up to 3 days) or freeze up to 3 months.

5-Preheat and Prep: Heat oven to 350°F. Line two baking sheets with parchment.

6-Slice and Bake: Cut logs into 1/4 to 1/2-inch rounds, place apart on sheets. Bake 7 minutes, rotate, then 5-8 more until edges firm and lightly browned.

7-Cool: Cool completely on sheets.

8-Dip in Chocolate: Melt remaining 1 cup chocolate chips with 1 tablespoon vegetable shortening until smooth. Dip one end of each cookie, scrape excess, place on wax paper. Let set or chill to speed up.