With an electric mixer, mix butter, brown sugar, and sugar on medium-low speed until creamy.

Add vanilla, mix until incorporated, scraping down sides of bowl as needed.

Add eggs, one at a time, mixing until each egg is completely incorporated.

Add baking soda and salt, mixing until incorporated.

Add flour, small amounts at a time. Scrape down sides of bowl as needed to get all the flour incorporated into the dough.

Reduce mixer speed to low and stir in chocolate chips and toffee bits.

If you want cookies now, drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake at 350 degrees F for 8-11 minutes until edges start to brown and centers are set. Cool on wire racks.

To freeze cookie dough: Refrigerate cookie dough for at least 2 hours. Roll dough into walnut-sized balls and place in a single layer on wax-paper lined baking sheet. Cover with plastic wrap and freeze overnight. Once dough balls are completely frozen, transfer to large Ziploc bag.

To bake frozen cookie dough: Take desired number of dough balls out of freezer and place on ungreased cookie sheet. Preheat oven to 350 degrees F. Bake cookies for 10-14 minutes, until edges start to turn brown and centers are set. Cool on wire racks.