Start by browning the butter: place the butter in a small pan over medium heat, slowly melting the butter. Continue to cook the butter, whisking constantly until it begins to foam up. The milk solids will begin to brown, and the whole pan will smell nutty and caramel. This should take about 5-6 minutes. Pour the browned butter into a heat proof bowl, and set aside to cool. This step can even be done the day before, allowing the brown butter to cool completely is ideal.

Add the cooled brown butter, dark brown sugar, and granulated sugar to the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly combined, and slightly fluffy, about 3 minutes.

Add the room temperature eggs, and pure vanilla extract to the mixing bowl, and beat for another 2-3 minutes until thoroughly incorporated.

Next, add the unbleached all purpose flour, baking soda, and kosher salt. Mix on low speed until barely combined. Remove the bowl from the mixer, as well as the paddle attachment. Use a rubber spatula to gently fold in the chopped toffee bits, and chocolate discs. Reserve about 1/4 cup of the chocolate for the tops of the cookies. This will create chocolate puddles on top of your cookies. Fold until there are no remaining streaks of flour, making sure to scrape the bottom of the bowl. Cover the bowl with a clean kitchen towel, and refrigerate for 30-60 minutes.

Preheat the oven to 375° F. Use an ice cream scoop to evenly scoop out cookie dough balls. Place about 9 cookies on a parchment lined baking sheet.

Bake the cookies in the preheated oven for 11-12 minutes. The cookies will be golden brown around the edges but the center will still be soft. Allow the cookies to set up on the baking sheet for 4-5 minutes, they'll continue to cook through! Place the cookies on a rack to cool.