In a saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and you can smell its nutty aroma, about 5-7 minutes. Be careful not to let it burn.

In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined.

Beat in the large eggs one at a time, followed by the vanilla extract. Ensure everything is well incorporated.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the toffee bits and chocolate chips.

Preheat your oven to 350°F (180°C).

Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.