Preheat the oven to 350°. Line a baking sheet with parchment paper and lightly spray with spray oil. Set aside.

In a medium sized mixing bowl add flour, salt, baking soda and baking powder and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment add butter, shortening, brown sugar and sugar. Beat on high speed for one minute. Add eggs and vanilla and continue mixing until just combined.

Scrape down the sides of the bowl with a rubber spatula.

Turn the mixer to low speed and slowly add the flour mixture. Mix until just combined.

Add chocolate chips and toffee bits and mix until incorporated.

Spoon six 3 Tbsp sized dough balls onto the prepared baking sheet. Slightly flatten the dough balls into discs.

Place the pan in the preheated oven and bake for 14 minutes or until lightly golden brown.

Once baked, remove from the oven and top with toffee bits and chocolate chips. Transfer to a wire cooling rack and let cool.

Repeat the process until all the dough is used.

Storage: Cookies may be stored at room temp in an airtight container or baggie for up to 4 days or in the fridge for up to 1 week.