Brown butter in a medium sauce pot then allow to cool for 15 minutes
Beat the cooled brown butter and both sugars together until combined, about 30-60 seconds
Add the eggs and vanilla and beat on medium speed for 1 minute
Add the dry ingredients
Whisk the dry ingredients together and add to the wet. Mix on low speed just until combined
Fold in the mix ins
Chop the toffee bar into small - medium chunks. Chop the chocolate if using a chocolate bar. Fold in the toffee and chocolate
Scoop the dough into 2oz balls and place them on a parchment lined cookie sheet. Chill the dough overnight if possible but for at least 5 hours
Baking the cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper
Add the chilled dough balls to the baking sheet 3 inches apart and bake for 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes then transfer to cooling rack
Enjoy the cookies warm or room temp!
Notes
To brown the butter - In a heavy bottomed sauce pan melt your butter. Stirring it occasionally to ensure even heating. The butter will eventually start to bubble. Then it will become more foamy. Make sure you are stirring the butter frequently at this point. Once it gets foamy you will see little brown bits forming at the bottom of your pan. Keep stirring but keep a close eye at this point because the butter will get dark quickly at this point. Once you have that nice medium brown take the pan off the heat immediately and pour your butter into a heat safe container to use right away or you can refrigerate for about a week. The butter is basically ready once it stops making noise. It will pop and crackle until it browns.Do not skip the chilling step for the dough