Brown your butter. Place your butter in a pot or pan on the stovetop on low to medium heat. After it melts, stir the melted butter and watch it carefully as it can burn easily. Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter into a large, heat proof bowl.

In a medium bowl, combine your dry ingredients - flour, baking soda and salt.

Add your light brown and granulated sugars to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.

Ensure your butter and sugar mixture isn't too hot, and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.

Add in your combined dry ingredients to your wet ingredients, and fold together until a shaggy dough forms. Then add in your ¾ cup of toffee bits and continue mixing until your dough forms and your toffee bits are evenly dispersed.

Place your dough, uncovered, into the fridge to chill for 15 minutes.

In a small bowl, add your two tablespoons of toffee bits. Use a cookie scoop or large spoon to portion out your dough onto a lined cookie sheet. Roll each dough scoop in your palms to smooth the exterior, and then top each dough ball with toffee bits. Place your dough back into the fridge to chill for about 45 minutes.

Preheat your oven to 350 degrees. Space out your dough balls onto two large, parchment lined cookie sheets and bake for 11-13 minutes. Allow your cookies to cool for at least 15 minutes, and enjoy!