Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together unsalted butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract to the mixture and mix on low speed until just combined.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Slowly combine with the wet mixture.

Fold in toffee bits and chopped almonds until evenly distributed.

Drop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart.

Lightly sprinkle sea salt over each cookie dough ball.

Bake for 10-12 minutes until edges are golden and centers are slightly soft.

Cool on baking sheets for 5 minutes before transferring to wire racks.