In a large frying pan over medium heat, melt the butter. Heat the butter until the milk deposits form and turn amber in color. Remove from heat and pour into a glass container. Make sure to pour all the specks into the glass. That is where the flavor is.
1 cup Plus 2 tablespoon Unsalted butter
Chill the butter for at least 4 hours or overnight. Chill until the butter is solid. You can freeze it to speed up the process. Then, pull the butter out on the counter for 2 hours until room temperature.
In a mixing bowl, mix the flour, baking soda, and salt. Set aside.
2 ¼ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the brown butter, brown sugar, and salt. Beat on high for 2 minutes. Add in vanilla and eggs. Mix on high for 1 minute. The dough will be light and fluffy.
1 cup Plus 2 tablespoon Unsalted butter, ½ cup White granulated sugar, 1 cup Brown sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients. Mix on low until combined. Add in toffee, white chocolate chips, and chocolate chips. Fold in using a rubber spatula. Chill for 30 minutes.
1 cup Heath toffee pieces, 1 cup White chocolate chips, ½ cup Semi-sweet chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
Use a 3oz cookie scoop and scoop a heaping cookie dough ball. Bake 6 cookie dough balls at a time.
Before baking, put the 1st batch in the freezer until the oven is preheated or for 5 minutes. Put the rest of the cookie dough balls in the fridge. The goal is to have a cold cookie dough ball before baking.
Bake for 13-15 minutes. Top with extra white chocolate chips, toffee pieces, and chocolate chips. Let the cookies sit for 5 minutes before transferring to a cooling rack.