In a medium saucepan, melt 1 cup of butter over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes.

In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat until smooth and creamy for about 2-3 minutes. Add in 2 eggs, one at a time.

In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 2 teaspoons of chai spice blend.

Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined, about 1-2 minutes.

Gently fold in 1 cup of white chocolate chips, 1 cup of toffee bits, and 1/2 cup of toasted pecans.

Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of the chilled dough onto a parchment-lined baking sheet.

Bake for 10-12 minutes or until the edges are lightly golden and the center is still soft.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.