Step 1

Combine soft butter with both sugars in a large bowl and beat with an electric hand mixer or mix by hand using a spatula until pale and fluffy. Beat in egg until well combined. Add vanilla, baking soda and salt and mix it in well. Add the flour and fold it in until it is mostly combined but a few streaks still remain. Then, fold in chocolate chips. Add the toffee bits and fold them through the dough.

Step 2

Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1-2 hours – do not skip this step or the cookies will spread too much.

Step 3

Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Step 4

Divide dough into 18 balls (if you try to make fewer larger cookies they will spread too much). Roll into smooth balls and place them onto prepared baking sheets spacing them 2 inches apart. Bake for 12-14 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.