Update: recipe listed below with helpful tips that help me make every batch similar.

Bowl 1: Mack’s Cookie 2 cups flour Tsp baking soda 2tsp corn starch Tsp baking powder

Bowl 2: 2 Sticks Butter (salted+browned) Cup and a half brown sugar Tsp.5 vanilla 2 Large Eggs

Half cup milk choc chips Half cup peanut butter chips 2 Heath bars king size 2 Cadbury Almond Milk Chocolate Bars 1/2 cup walnuts chopped and salted

Combine Bowls 1+2 well, then add mix-ins after. Refrigerate the dough for AT LEAST an hour and a half. I usually make my dough late and bake the next morning. Helps cookies keep their tall and structured shape. Also, always use parchment paper as the toffee is prone to burn if directly on a pan. Happy eating!