In a medium stainless sauté pan set over medium heat, melt the butter.

Swirl the pan occasionally and continue to cook the butter.

It will become foamy and you will hear popping noises.

Once it gets quieter, keep swirling the pan until butter smells nutty and brown bits form at the bottom.

Remove from heat and pour into a mixing bowl.

Add the sugars to the hot butter, stirring to combine.

Let cool.

Once cooled, add eggs, yolk, and vanilla until combined.

Add dry ingredients next.

Fold in chocolate chunks and toffee bits.

Chill 24-72 hours.

Preheat the oven to 350ºF. Line baking sheets with parchment paper.

Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. (Let dough sit out until soft enough to scoop.)

Bake 12 to 14 minutes, or until golden brown.

Remove from oven and sprinkle with sea salt on top of the cookies.

Let cool.