1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

2. Add the egg and vanilla extract, mixing until smooth and well incorporated.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Gradually mix the dry ingredients into the wet mixture until a dough forms.

5. Fold in the toffee bits and chopped pecans evenly.

6. Cover the dough and chill in the fridge for 30 minutes.

7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets.

9. Bake for 9–11 minutes, or until edges are golden and centers are set.

10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

12. Dip half of each cooled cookie into the melted chocolate and place on parchment paper.

13. Sprinkle with extra chopped pecans while chocolate is still wet.

14. Let chocolate set at room temperature or refrigerate briefly to speed up.