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In a medium sauté pan. Over medium heat. Melt the butter. Stirring occasionally. It will foam. And make crackling noises. Once the noise dies down. And you smell a nutty aroma. With brown bits. Forming at the bottom. Remove from heat. Pour the butter into a bowl. Keeping the flavorful brown bits.
Stir in the granulated and brown sugar. Into the hot butter. Let the mixture cool. To room temperature.
In another bowl. Mix the flours, baking soda, salt, espresso powder (if using), and baking powder.
Once the butter mixture has cooled. Whisk in the eggs, yolk, and vanilla. Slowly add the flour mixture. Stirring with a spatula. Fold in the chocolate chunks. And toffee bits. Wrap the dough. In plastic wrap. And refrigerate for 24-72 hours.
When ready. Let the dough sit. At room temperature. For about an hour. Until soft enough to scoop.
Preheat the oven to 350°F. And line baking sheets. With parchment paper.
Scoop the dough. Into 3-tablespoon balls. And place them. On the baking sheets.
(Optional: Freeze the portioned dough. And store in an airtight container. For up to 6 weeks.)
Bake for 12-14 minutes. Until golden brown. Remove. And sprinkle flaky sea salt on top. Let cool for 2 minutes. Then transfer to wire racks.
Store cookies in an airtight container. At room temperature. For up to 3 days.