Preheat to 375 degrees Fahrenheit.

In a large bowl, combine the flour, baking soda and powder and sea salt. Whisk to combine, then set the dry ingredients aside.

Add the Breakstone’s Butter to a large saucepan over medium heat. Cook the Breakstone’s Butter until it begins to foam, brown, and smell nutty, swirling often and scraping the bottom of the pan with a wooden spoon, about three to four minutes. Scrape the browned Breakstone’s Butter and all of the browned bits into a large mixing bowl and let cool for five minutes.

Add the sugars to the bowl with the browned Breakstone’s Butter and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add the eggs to the bowl and whisk until the mixture is smooth, about one minute.

Whisk in the vanilla extract. Use a spatula to fold the reserved dry ingredients into the wet mixture just until no dry spots remain. Fold in the chopped chocolate and toffee just dispersed in the dough.

Divide the dough into 25 portions and roll into balls. Line two baking sheets with parchment and place six cookies on both sheets. Sprinkle with flaky salt.

Bake cookies for six minutes, then remove from the oven and using oven mitts, bang each sheet of cookies down on the counter three to four times, so the cookies spread out and ripple.

Return to the oven and bake for another four minutes, until the edges are firm and the cookies are golden, rotating the sheets between the rack. Let cool on baking sheets. Continue baking until all the dough is used up and all cookies are baked.