Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
In a medium bowl, whisk flours, baking soda, and salt until combined.
Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
Flatten cookies slightly with the palm of your hand.
Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
Transfer the sheets to a wire rack to cool, about 5 minutes.
Transfer cookies from sheet to rack to cool completely.
Store in an airtight container for up to 1 week.
Note: this is an adopted recipe, and I have not had the chance to make them, yet.