Cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Gently fold in the all-purpose flour and salt using a spatula until combined, being careful not to overwork the dough.

Add the chocolate-covered toffee chunks and fold gently to evenly distribute them throughout the dough.

Shape the dough into a log or flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) about 15 minutes before baking, and line a baking sheet with parchment paper.

Slice the chilled dough into approximately 1/2-inch thick slices and arrange on the baking sheet.

Bake for 18-20 minutes or until the edges are lightly golden and centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.