Cream together the unsalted butter and light brown sugar until light and fluffy.
Beat in the large egg and vanilla bean paste (or vanilla extract) until fully combined.
In a separate bowl, whisk together the baking soda, baking powder, fine sea salt, cake flour, and all-purpose flour. Gradually add this to the wet ingredients.
Gently fold in the chocolate chips, mini chocolate chips, and English Toffee Baking Bits using a spatula.
Cover the dough and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
Using a cookie scoop or tablespoon, portion the dough onto a lined baking sheet, leaving space between each cookie.
Bake for about 10-12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
