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

In a mixing bowl, whisk together the flour, baking soda, and sea salt. Set aside.

In another bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips and toffee bits until evenly distributed.

Using a cookie scoop, drop generous portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers are still soft.

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