1cup plus 1 tablespoon all-purpose floursifted then measured
Cream butter and sugar.
Add vanilla and egg and combine.
Add flour, baking powder and salt combine until incorporated.
Add toffee chips and stir until well distributed.
Refrigerate for 1 hour or freeze for 30 minutes.
I used a 1 tablespoon spring release scoop to scoop out cookies. Place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for 9 minutes. Centers will still be mushy, but they'll set as they cool. If you like more crispy cookies, bake for 1 or 2 minutes longer, but keep a close watch on them.
Measuring correctly is important when the ingredients are so small.
I used a large egg also.
After refrigerating, smush slightly with the palm of you hand before baking.