Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy.

Mix in the vanilla extract until well blended.

Gradually add the flour, baking soda, and salt until just incorporated.

Fold in the toffee bits and chocolate chips until evenly distributed.

Drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden and the centers are soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Enjoy warm or store in an airtight container at room temperature for up to a week.