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

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.

In a large mixing bowl, cream the softened butter with both granulated and brown sugars using an electric mixer on medium speed for about 3-4 minutes until the mixture becomes light and fluffy.

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the toffee bits and chopped pecans using a wooden spoon or spatula, ensuring they're evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone.

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