Commercial RecipeToffee Cookie Wedges

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Stir together dry cookie mix and flour; add butter and egg yolks, Stir until crumbly. Add 9 oz. (1-1/2 cups) HEATH Toffee Bits until dough forms a ball. (Dough will feel very much like pie dough.)

Divide dough into 8 equal balls. One ball at a time, flatten into 7-inch circle, approximately 1/4-inch thick, on prepared sheet pans. Cut circle into 12 equal wedges; do not separate dough.

Bake 10 to 12 minutes* or until edges are light golden brown. Cool 3 to 5 minutes; recut wedges and separate slightly. Slide parchment paper with cookie wedges to wire rack. Cool completely. Repeat with remaining balls of cookie dough.

Line trays with wax paper. Place HERSHEY'S Milk Chocolate Chips in large microwave-safe measuring cup. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

Dip narrow end of each cookie wedge into melted chocolate. Shake gently and slide cookie bottom against edge of container to remove excess chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Place on prepared tray. Before chocolate sets, sprinkle with remaining HEATH Toffee Bits. (Any leftover chocolate and toffee bits can be used to coat pretzel rods or other cookies.)