Preheat oven to 375°Fahrenheit. Line 2 large sheet pans with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium speed until well blended.

Crack the eggs into a liquid measuring cup. Add the vanilla into the eggs.

On low speed add eggs, one at a time, into butter mixture making sure each egg is blended in before adding the remaining one.

On low speed, add the dry ingredients and mix until just blended.

Remove the bowl from the motor. Using a large spoon, blend in chocolate chips and toffee pieces into the batter. It will be quite stiff.

Using a ¼ cup solid measuring cup, sprayed with nonstick cooking spray or oil, take heaping cupfuls of batter and place them onto the prepared sheet pans about 3 to 4 inches apart.

Lightly press down on each dough mound just to form a round shape.

Bake cookies for 11-15 minutes or until nice and brown.

Remove cookies from the oven and carefully push some chocolate chunks and candied pecan halves onto the tops of each cookie.

Allow cookies to cool completely before removing them to a cooling rack and baking off the remaining cookie dough as stated above.