Stir together the flour, baking soda, and salt. Set aside.

Using a mixer, beat the butter, sugars, and vanilla until creamy. Add the eggs and blend thoroughly.

Gradually add the flour mixture to the sugar mixture. Beat until incorporated.

Stir in the toffee bits.

Use a 1 1/2-inch cookie scoop to measure the dough. Drop it onto the prepared baking sheet, leaving room for the cookies to spread.

Bake for 9-11 minutes or until the cookies are lightly browned. Let the cookies cool for a few minutes. Then move them to a cooling rack. Store them in an airtight container on the countertop, or freeze them. They will taste fresh for about 3 days when kept on a countertop.