Preheat oven to 350°F, line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Add in the eggs one at a time and stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, Heath Toffee Bits and sliced almonds.
Using a medium cookie scoop (1 1/2 tablespoons) drop dough 2 inches apart onto prepared baking sheets.
Bake for 10-12 minutes until tops have a cracked appearance.
Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.