Preheat your oven to 360°F (182°C) and line a cookie sheet with foil or a silicone baking mat.

In a medium mixing bowl, whisk together all-purpose flour, salt, and baking soda until well combined.

In a stand mixer, cream together room-temperature salted butter, light brown sugar, and granulated sugar on medium speed until creamy and pale, about 2-3 minutes.

Add in the egg and vanilla extract to the creamed mixture and mix until smooth.

Gradually add the flour mixture to the wet ingredients, one cup at a time, mixing on low speed until just combined.

Gently fold in the English toffee bits until evenly distributed throughout the dough.

Roll the dough into tablespoon-sized balls and place them evenly on the prepared cookie sheet with space in between.

Bake for 7-9 minutes, until the edges turn slightly golden but the centers are still soft.

Let the cookies rest on the cookie sheet for one minute before transferring them to a wire rack.

Cool completely on the wire rack before enjoying.