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To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time along with the almond extract and vanilla extract.
Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined.
Stir in ¾ cup toffee bits and ¾ cup pecans.
Cover and refrigerate the cookie dough for 30 minutes.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Put the remaining toffee bits and pecans in a bowl.
Using a cookie scoop (just over 1 tablespoon), scoop the dough into the topping mixture and roll gently, covering the exterior of the ball in some of the toffee bits and pecans.
Place dough 2-inches apart and bake for 12 minutes.