1-Beat 1 cup butter, 1/2 cup powdered sugar, and 1/4 teaspoon salt on medium speed until smooth. Mix in 1 teaspoon vanilla extract. Gradually add 2 cups flour on low speed until dough forms. Fold in 1 cup chocolate chips and 3/4 cup toffee chips by hand. This creates the flavorful base.

2-Divide dough into two halves and shape each into a log about 12 inches long and 1.5 inches in diameter. Wrap in parchment or plastic wrap and chill until firm, or refrigerate up to 3 days. Logs can also be frozen for up to 3 months; thaw before baking. Chilling keeps shapes intact.

3-Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice logs into rounds about 1/4 to 1/2 inch thick and arrange on sheets with space between. Even spacing prevents sticking.

4-Bake for 7 minutes, then rotate trays and bake for an additional 5 to 8 minutes until edges are lightly browned and firm. Cool completely on baking sheets before removing. Patience here ensures crisp edges.

5-Melt remaining 1 cup chocolate chips with 1 tablespoon vegetable shortening until smooth. Dip one end of each cookie into the melted chocolate, scrape off excess, and let set on waxed or parchment paper. Refrigerate to speed setting if desired. The dip adds that gourmet touch.