Preheat oven to 350 degrees F. Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper.
In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined. Set aside.
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.
Add the egg, and vanilla, and mix until just combined.
Slowly mix in the dry ingredients and stir just until combined.
Stir in the chocolate and toffee chips and nuts, if using.
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.
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.