Chop the chocolate and dairy toffees into bitesize chunks.
180 g Milk Chocolate, 7 Dairy Toffees
Place the room temperature butter in a bowl and using a paddle attachment (stand mixer) or the whisk attachment for a hand held mixer, beat the butter for 3-4 mins until light and fluffy.
180 g Unsalted Butter
Then add the light brown sugar and continue to beat until fully incorporated.
120 g Light Brown Sugar
Add the egg and beat mixture until incorporated and fluffy in appearance.
1 Egg
Sift in the flour and baking powder to the mixture and, using a spatula, mix until just combined.
180 g Plain Flour, 6 g Baking Powder
Add the chopped chocolate & toffees and combine.
Place the mixture into an airtight container and leave in the fridge overnight.
The next day, remove the cookie mixture from the fridge and weigh out 35g pieces and shape into balls, place back in the fridge for at least 30 mins.
Pre-heat oven to 165C and when ready place cookie dough balls onto a silpat mat leaving around 5cm between each (you will need to bake the cookies in multiple batches).
Bake in the oven for 12 mins, remove and leave on the baking tray for 10 mins to cool before removing. Ensure baking tray is cool before adding the next batch.
