In a standing mixer fitted with a paddle attachment, beat the butter and the sugars until it starts to come together into one lump, about 1 minute. It will still be lumpy–this is what you want! Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed.

Add the flour, baking powder, baking soda and salt. and mix in low speed until just combined and no streaks of flour remain. The dough will be thick. Add the chocolate and toffee pieces and mix to evenly distribute. Do not over mix1

Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it or pack it in tightly. Place on a baking sheet lined with parchment paper, spacing 2 inches apart.

Covevr the baking sheet and place in the freezer for 30 minutes or in the refrigerator for up to 12 hours before baking.

Preheat the oven to 375°F. Bake the cookies for 5 minutes at 375°F. Lower the oven temperature to 350°F and bake for an additional 8 to 10 minutes or until the cookies are golden brown all over, set on the edges, but still very soft int he middle. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There’s nothing that ruins them more than being overcooked. I can’t stress this enough! Transfer to a wire rack to cool completely.

Once the cookies are cool, carefully make pieces of gold leaf with tweezers or dry fingers and top each cookie with gold leaf. Sprinkle with flaky salt and serve!