Brown the butter: In a medium skillet over medium heat, melt the unsalted butter while stirring continuously. Watch for it to bubble and turn a lovely golden brown, which should take about 5-7 minutes. Remove from heat and allow to cool slightly.

Mix wet ingredients: In a large mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Beat until well blended and creamy, about 2-3 minutes. Add in the eggs one at a time, mixing thoroughly.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and chai spice mix until well combined.

Mix together: Gradually add the dry mixture to the wet mixture. Mix gently until just combined, careful not to overmix.

Fold in add-ins: Gently fold in the white chocolate chips, toffee bits, and toasted pecans.

Chill dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350°F (180°C).

Bake: Line baking sheets with parchment paper. Drop rounded balls of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes until golden at the edges.

Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.