Melt butter in a large pan over medium heat. Heat butter until milk deposits develop and become amber. Remove from heat and pour into glass. Put all the particles in the glass. The taste is there.
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Refrigerate butter for 4 hours or overnight. Chill until butter solidifies. Freeze it to speed it up. Remove the butter to the counter for 2 hours to reach room temperature.Mix flour, baking soda, and salt in a bowl. Set aside.
2
Mix brown butter, brown sugar, and salt. Beat high for 2 minutes. Mix in eggs and vanilla. Mix 1 minute on high. Light, airy dough.
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Mix in dry ingredients. Mix low until mixed. Put toffee, white chocolate, and chocolate chips in. Use a rubber spatula to fold. Relax for 30 minutes.Preheat oven to 350°F. Parchment two cookie sheets. Set aside.
4
Use a 3oz cookie scoop to scoop a generous dough ball. Bake 6 cookie dough balls.The first batch should be frozen for 5 minutes before baking to preheat the oven. Refrigerate the remaining cookie dough balls.
5
The cookie dough ball should be chilled before baking.Bake 13-15 minutes. Add more white chocolate, toffee, and chocolate chips. Wait 5 minutes before chilling the cookies on a rack.
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