Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2-3 minutes until light and fluffy. Add eggs and vanilla and mix until combined.
In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and toffee bits and mix on low until incorporated.
Using a cookie scoop or small ice cream scoop, scoop about 3 tablespoons of cookie dough into mounds and place onto cookie sheet about 2 inches apart.
Bake for 12 to 14 minutes until cookies are beginning to turn golden brown. It is better to underbake than overbake! Sprinkle each cookie with sea salt. Transfer to a cooling rack to cool.
Store for 3-4 days in an airtight container. Place a slice of bread in the container to keep the cookies soft.