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Step 1
Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
Step 2
Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.
Step 3
Add both sugars and continue to beat together until light and fluffy.
Step 4
Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
Step 5
Stir in egg and egg yolk.
Step 6
In another bowl whisk dry ingredients together and add to the butter mixture.
Step 7
Beat together until a dough comes together.
Step 8
Fold in chopped chocolate and toffee chips until fully combined.
Step 9
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
Step 10
Preheat oven to 350˚F.
Step 11
Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
Step 12
Sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.
Step 13
Cool cookies and serve warm.