Preheat oven to 375ºF.
In a large bowl, beat together the sugars, baking sticks, salt, vanilla, vinegar, and baking soda until smooth, using a hand mixer.
Mix in the egg.
Mix in the flour, chocolate chips, pecan pieces, and toffee bits.
Scoop one tablespoon of dough into a ball and place on a non-greased baking sheet, one dozen balls on the tray, 2 inches in between each.
Repeat until all dough is used (should be 24 cookies)
Bake each tray for 9-10 minutes. Until still soft and tender, but edges are turning a golden brown.
Allow to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
Melt the chocolate in the microwave, in a microwave safe bowl, by heating in 20 second intervals, stirring between each.
Dip each cookie halfway into the chocolate, allow excess to fall off, place on a parchment lined or silicone lined tray.
Sprinkle with additional toffee bits, large crystal salt, and pecan pieces while chocolate is still wet.
Allow chocolate to dry, and enjoy!