1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This helps create that signature chewy texture.

2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients into the wet mixture, stirring until just combined—don’t overmix or your cookies may turn tough.

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

6. Cover and refrigerate the dough for at least 30 minutes. Chilling helps control spreading and keeps the cookies thick and chewy.

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

8. Scoop about 2 tablespoons of dough per cookie, placing them 2 inches apart on the baking sheet.

9. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.

10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11. Serve warm with a glass of milk—or crumble over ice cream for a sweet twist!