In a large mixing bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
In a small bowl, combine the flour, baking soda, baking powder, salt, cinnamon and cloves. Add that mixture to the creamed mixture. Stir to combine.
Stir in the chocolate and toffee. Refrigerate for 30-60 minutes.
Heat the grill to 375F degrees. Add an inverted sheet pan or pie tin on the grill.
Spoon the batter onto a lined cookie sheet. Place on the inverted pan on the grill and cook for 10-12 minutes, until golden.
Let rest for 5 minutes. Then, remove to a cookie rack to continue cooling.
To add a kiss of smoke to your cookies, either bake them on a pellet grill or use a smoke tube on the grill and add Jack Daniels Whiskey Barrel Chips. This recipe can also be baked in a 375F degree oven.