8ounceswhite chocolatechopped into 1/2" - 3/4" pieces
4ouncespecan halvescoarsely chopped
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, and baking soda and set aside. In another bowl, beat butter and sugars on medium speed until very light and fluffy, about 4 minutes.
Beat in egg, egg yolk, and vanilla until thoroughly mixed. Gradually add flour mixture, beating until just combined (do not over mix). Stir in white chocolate, pecans, and toffee until just combined.
Measure level scoops of dough in a 1/3 cup measuring cup. Roll the dough into balls and place on a parchment-lined baking sheet 3 inches apart. Gently press the balls of dough to flatten.
Bake cookies about 14 minutes, rotating the pans and switching racks halfway through. The cookies should be golden but still soft in the center. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store up to 3 days in an airtight container at room temperature.