Start by preheating your oven to 375 degrees.
In a mixer add the butter, granulated sugar, brown sugar and vanilla extract and until it gets nice and creamy. Add in the eggs, one at a time, and get them nice and incorporated, and then slowly begin adding in the flour mixture. As the mixer is going on medium, add in the chips, pecans, and toffee bits. Make sure all of the chips get nicely mixed, and always feel free to stop the mixer and scrape down the inside of the bowl, and continue to mix. Remove the bowl, cleaning off the attachment into the bowl for excess dough, and get ready to form.
Feel free to leave out the nuts if you have an allergy, but as my daughter says she doesn’t like nuts in her cookies, I always look for opportunities to prove her wrong. I won’t tell her, but I won on this one as well!
Take your baking sheets, and line them with parchment paper, or lightly butter/grease the tray.
Take a tablespoon (I have no patience for that measurement in cookie forming), or so, of the dough and place it onto the cookie sheet. Continue dropping them on the tray about a couple of inches away from one another and enough to fit on a tray. Use multiple trays if you have them.
Place in the preheated oven and bake for about 10 minutes or until the cookies look baked.
Remove them from the oven, and move to a cooling rack. Be patient for about 5 minutes (during this time bake more cookies), and then give them a try. Warm, they are awesome. Cooled, they are amazing. These get a little extra crispy in some places because I add more light brown sugar (and I love that).