1 ½cupschopped Heath Bar pieces, eight (1.4-ounce) bars or 1 (8-ounce) package of chocolate-covered or regular toffee bits
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy.
Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.
Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!).
Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.
Plan Ahead: this recipe requires chilling the cookie dough for at least 30 minutes, so plan ahead!