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Cream together the softened butter and sugars until light and fluffy, about 2-3 minutes on medium speed.
Add the eggs one at a time, beating until incorporated after each addition, then add the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing until no dry streaks remain.
Stir in the chopped pecans and toffee bits.
Scoop the cookie dough onto a baking sheet lined with parchment paper, making about 1 ½ tablespoons each, and chill in the fridge for at least 30 minutes.
Preheat the oven to 350°F (175°C). Arrange the cookie dough balls a couple of inches apart on the baking sheet.
Bake for 10-12 minutes or until the edges are golden and the centers are still a bit soft.
Let the cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.