Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Gently fold in the toffee bits and toasted chopped pecans until evenly distributed throughout the dough.
Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps prevent spreading.
Step 7: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake for a chewy cookie!
Step 10: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.