Preheat oven to 350 degrees F and line two baking sheets with parchment paper or Silpats.
In a standing electric mixer, cream butter with sugars for 3 minutes on medium until creamy and light and fluffy.
While butter is creaming, combine flour, salt, and soda together in a large bowl and then set aside.
Mix in vanilla and molasses until combined and then add 1 egg at a time beating each until barely incorporated (you don't want to over mix). Add flour mixture a little at a time until almost combined (the flour will finish mixing in when you add the chocolate). Mix chocolate chips and toffee in by hand.
Scoop dough into 2-3 tablespoon size balls (I do a heaping cookie scoop), placing 2 inches apart on baking sheet (I fit 8 per sheet). Cook for 11-13 minutes or until lightly brown on the edges. Cookies will look very puffed. Let cookies cool on pan for 5 minutes and then remove onto cooking rack.