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Preheat oven to 400 degrees. In a large mixing bowl, start by creaming together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
Add in eggs and vanilla, if using. Mix for 1 minute longer to ensure it is smooth and creamy.
Fold in unsweetened cocoa powder, flour, cornstarch, baking soda, espresso powder, and salt.
Chop chocolate covered toffee bars into chunks. Fold into chocolate cookie dough. If you want to add semi-sweet chocolate chips, fold them in
Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking.
Place on a light-colored, parchment paper lined baking sheet. It is important to use a light colored baking sheet or the bottoms may become too browned. *A tip would be to double up the cookie sheet. Bake for 9-11 minutes.
If you want to make the cookies look more gourmet, press some extra chocolate covered toffee chunks on the top of the cookies. After baking, let set-up for at least 10 minutes.