In a large mixing bowl cream the room temperature butter with the sugars until totally combined.
Add the vanilla and almond extract and cream again.
Lightly beat the eggs, then add to the mixture, mixer on low. Add the corn syrup and continue mixing on low. Turn off while you prepare the dry mix.
Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.
Add the flour mixture ½ cup at a time.
Once all mixed add the toffee bits and allow just a few rotations to mix in then turn off the mixer.
On a cookie sheet, lined with parchment paper add scoops of the cookie dough, allowing about 2” between cookies.
Bake for about 12-14 minutes, until they are light brown around the edges.
Remove and after 5 minutes add to a cooking rack to cool completely.
Notes
Store in an airtight container with paper towel to help with moisture. You can keep paper towel between each layer of cookies if you like to help prevent them sticking together.