Brown the Butter: Melt the butter over medium heat, stirring frequently until golden brown, about 5-7 minutes. Remove from heat and let cool for 10 minutes.

Mix Sugars: In a large bowl, combine browned butter with dark brown sugar and granulated sugar. Whisk until smooth and creamy, about 2 minutes.

Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract until combined.

Combine Dry Ingredients: Sift together flour, baking soda, and salt in a separate bowl. Whisk to ensure even distribution.

Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until combined.

Fold in Add-ins: Fold in toffee bits and chocolate chips until evenly distributed.

Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

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

Scoop and Bake: Portion about 2 tablespoons of dough per cookie onto baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.