Take the Heath Bars out of the wrappers and chop them finely. Reserve one bar for sprinkling on after baking. Chop the pecans.
1 1/4 cups Heath bars *see below, 1/2 cup pecans
Add the butter and both sugars to a mixing bowl. Combine with an electric mixture until it is creamy and fluffy.
1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
Add the eggs and vanilla and mix until it is well combined.
2 eggs, 1 teaspoon vanilla
Mix flour, salt, and baking soda in a medium bowl. Add half of the flour mixture to the dough and mix on low speed. Then add the rest of the flour mixture and combine.
Chill the dough for 15-30 minutes. If you skip the chilling, the dough will spread too much. On the other hand, chilling for longer than 30 minutes can lead to cookies that don't spread enough.
Preheat the oven to 350 degrees F.
Cover the cookie sheets with parchment paper. Use a scoop or spoon to put the dough on the lined cookie sheets in 1-inch balls. Leave about 3 inches of space between them as these will spread.
Bake in a preheated oven for 10-12 minutes until the edges start to brown. They might still look a little uncooked in the center.
After taking them out of the oven, sprinkle some reserved Heath bar on top of each. Let them cool on the sheets for 5 minutes.
Place them on a wire rack to finish cooling.
Notes
Heath makes two kinds of baking bits. One contains only Toffee Bits, and one has Milk Chocolate Toffee Bits. Both flavors are essential for this recipe. So if you buy ones that are just toffee bits, add milk chocolate chips too. Parchment paper gives better results than a silicone baking mat.Save about 1/4 cup of Heath Bits for sprinkling on top after baking.