Preheat the oven to 350 degrees farenheit.
Cream together your butter, white sugar, and brown sugar. Continue to mix for about 2 minutes until light and smooth.
Add in the eggs and vanilla extract and mix until just combined.
Dump in the cornstarch, baking soda, baking powder, salt and flour.
Stir together slowly until you have a nice soft dough.
Fold in the toffee bits and chocolate chips.
Scoop the dough out into 2 tablespoon sized balls and place on a baking sheet lined with parchment or a silicone liner.
Place in the oven and bake for about 7-9 minutes until the cookie starts to turn golden on the edges and the top looks mostly done.
Allow cookies to rest on the pan for about 5 minutes, then remove to a cooling rack to cool completely (or enjoy warm)
Store any extra cookies in an airtight container or ziplock bag for 3-4 days.