Step 1

Preheat oven to 350 degrees F.  Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper.

Step 2

In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined.  Set aside.

Step 3

With an electric mixer fitted with the paddle attachment cream together the canna-butter, kief or ground hash, and brown and granulated sugars until well incorporated.

Step 4

Add the egg, and vanilla, and mix until just combined.

Step 5

Slowly mix in the dry ingredients and stir just until combined.

Step 6

Stir in the chocolate and toffee chips and nuts, if using.

Step 7

Scoop out about 2 tablespoons dough and press gently to form a flattened cookie.  Repeat with remaining dough, placing cookies about 2 inches apart on the prepared baking sheet.

Step 8

Bake for about 15 minutes or until lightly browned.  Let set for 5 minutes before transferring to a wire rack to cool completely.  Serve warm or at room temperature.  Baked cookies will stay fresh for about 4 days in an airtight container.