Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. Chop the pecans into small pieces. Measure out all ingredients.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light, fluffy, and well combined, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix briefly.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in the chopped pecans, toffee bits, and chocolate chips.
Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers still look soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
