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

In a large mixing bowl, combine the cooled browned butter with 1 cup dark brown sugar and 1/2 cup granulated sugar. Beat until smooth and creamy.

Incorporate two room-temperature eggs, mixing until well combined. Gradually sift in 2 cups of all-purpose flour, 1 teaspoon baking soda, and your chai spice blend until just combined.

Gently fold in 1 1/2 cups of white chocolate chunks, 1 cup of toffee bits, and 1/2 cup of toasted pecans using a spatula.

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

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Using a cookie scoop, drop tablespoonfuls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack.