Pecan Cookies with Homemade Toffee

In a saucepan over high heat add all the ingredients: 1 cup unsalted butter, 1 cup granulated sugar, 1/4 tsp fine sea salt and 1/2 tsp vanilla extract. Stir and allow the mixture to reach a boil. Add a candy thermometer,stir as it cooks until it reaches 300 degrees.
Pour the hot toffee onto parchment paper and allow it to cool and harden.
Once the toffee is hardened, break it up into small and, tiny pieces.

In a medium sized mixing bowl combine both 1 1/2 cup bread flour and 1 1/2 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine sea salt. Set aside.
Add 1 cup of unsalted butter at room temperature in a standing mixer with the paddle attachment and mix until softened.
Add both 1 cup granulated sugar and 1 1/4 cup brown sugar and mix until combined. Once combined, turn the speed up on the mixer to high and beat for 1-2 minutes until lighter in color and fluffy in texture.
Fold in 2 eggs and 2 teaspoons pure vanilla extract, mix on low until combined.
Turn the mixer on low and slowly pour the dry ingredients in. Mix only until the dough comes together. Be careful not to over-mix.
Fold in the 12 ounces of semi-sweet chocolate chips, 2 cups chopped pecans, and the cooled, chopped toffee.
Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
Once the dough has chilled, preheat your oven to 350 degrees.
Scoop the dough with a large cookie scoop (1 1/2-2 tablespoons each) onto light metal colored cookie sheets, lined with parchment paper.
Bake for 11-12 minutes until the cookies are lightly golden.
Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!