Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key for a soft and chewy cookie texture.

Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is fully incorporated.

Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in Pecans and Toffee Bits
Gently fold in the chopped pecans and toffee bits to evenly distribute them throughout the dough.

Shape the Cookies
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This helps ensure a chewy texture.

Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.