Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

To a large mixing bowl, add the flour, baking soda, and salt, whisk until combined, and set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high (6-8 on a stand mixer) for 3 to 4 minutes until light and creamy. Add both sugars and mix for an additional 3 to 5 minutes until light and fluffy.

Add the egg and vanilla and beat on medium until fully combined.

Add the flour mixture to the bowl with the butter mixture and mix until no more streaks of dry flour are visible. Start on low speed (2-3) then gradually increase to high (7-9). Do not overmix the dough.

Add the chocolate chips, chopped chocolate, pretzels, pecans, and toffee bits to the bowl and mix on medium until evenly incorporated.

Using a 2 ½ tablespoon cookie scoop, scoop out balls of dough and place them on the prepared baking sheet about 2 inches apart. Bake the cookies on a middle oven rack for 12 to 14 minutes or until the edges just start to turn golden brown and the centers are still gooey. Bake the cookies in batches if needed.

Allow the cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely.