• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a stand mixer with the paddle attachment (or a hand held mixer) cream butter and sugars together until very light, about 5 minutes.
• Add eggs, one at a time, mixing well after each addition. Add in the vanilla.
• Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  
• Add in the chocolate pieces (and toffee if adding) and gently incorporate to prevent breaking them.
  
• Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet.
  
• Cover the dough by pressing plastic wrap against the surface of the dough and refrigerate 24 to 36 hours. Dough can be refrigerated for up to 72 hours or frozen at this stage.
• When ready to bake, preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
• Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough.

Vanilla Bean Toffee Bits

• Line one half sheet pans with parchment paper. Set aside
• Add sugar, butter, water, and salt into a medium saucepan
• Heat over medium high heat stirring constantly until it reaches 290 degrees F
• Once it reaches 290, remove from the head and add in the vanilla. It will bubble so wait and minute and then stir. Pour the toffee onto the lined half sheet pan
• Let it set for 1 hours to overnight and break into pieces and chop into bits with a knife