Step 1

To Brown Butter: Place butter in large pot or deep skillet.  Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow. The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.

Step 2

Place the brown sugar and sugar into a large mixing bowl. Pour the browned butter into the bowl, scraping the pot to get all of the browned bits. Whisk for several minutes until the mixture is smooth and shiny. * If the mixture isn't completely smooth, the addition of the eggs will help to create a smooth texture. Let cool at room temperature for 10 minutes.

Step 3

Add eggs and vanilla and whisk together until smooth and creamy.

Step 4

Fold in flour, baking soda, and salt. Check to ensure the cookie dough isn't too warm before adding the chocolate and toffee bits.

Step 5

Fold in the chocolate chunks or chips and toffee bits. It is important to chill the dough to allow the mixture to set up and ingredients to incorporate together. Wrap the cookie dough tightly in plastic wrap and place in the refrigerator to chill.

Step 6

I suggest chilling the dough for 24-48 hours. If you want an expedited version, you can chill the dough for 2 hours.

Step 7

When ready to bake, allow the cookie dough to come to room temperature, which may take 1-2 hours. This will help when rolling the dough. I suggest to loosely rolling the dough into balls or using a cookie scoop. Smooth out the tops with your fingers.

Step 8

Preheat oven to 350 degrees. Place the cookie balls onto a light-colored baking sheet (lined with parchment paper). Bake for 10-13 minutes or until the edges turn a light golden color. Remove from the oven and allow to set up for several minutes before removing from the pan. Let cool on a wire rack.