Arrange a rack in the center of the oven. Preheat to 375°. Line a cushioned baking sheet with parchment paper.

Cook butter in a saucepan over med heat, stirring often, till butter foams, then browns, 5-8 mins. Watch closely. Transfer brown butter to large bowl. Let cool slightly.

Whisk flour, baking soda, and kosher salt (only if using unsalted butter) in a medium bowl.

Add both sugars to cooled butter. Using an electric mixer on medium speed, beat butter mixture, scraping down sides of bowl until incorporated, about 1 minute.

Add eggs and vanilla and beat until mixture lightens and begins to thicken for about 30 seconds.

Reduce mixer speed to low. Add dry ingredients and beat, scraping down sides and bottom of the bowl, until just combined.

Add candy and chocolate and mix to combine. Let sit at room temperature for at least 30 minutes to hydrate the flour. The dough will look very loose but will thicken as it sits.

Using a #50 scoop portion out dough onto prepared sheet, spacing about 2 apart. Flatten slightly. Sprinkle with tiny bit of sea salt. (#50 made about 50 cookies.)

Bake cookies until edges are golden brown and firm but centers are soft, 10-12 minutes. Let cool on sheets for 10 minutes, then transfer to a wire rack and let cool completely.

MJF Notes: Very sweet so adjusted sugar. Too much toffee bits so reduced, Too much choc chips so reduced. Original recipe said dont flatten since they will spread. Well, didnt spread much and outside edges cooked before center. Next batch I flattened. Much better. Cushioned baking sheet also worked better to avoid over-baked edges.