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Preheat the oven to 350° F.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg add vanilla.
Once completely combined, stop the mixer and add in the flour, baking soda and salt.
Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
Mix until the dough comes together.Measure out the dough into your desired size. For small cookies, use 1 ½ tbsp of dough. For larger cookies (as pictured) use 3 tbsp of dough.
Repeat this with all of the cookie dough and arrange on a parchment paper lined cookie sheet.
Bake at 350°F until the cookie dough has spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For larger cookies 9-11 minutes.
Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
Sprinkle with flakey sea salt.
Allow the cookies to cool on the pan for 20 minutes. Serve warm.