Preheat your oven to 425°F.

Line a 9x13-inch baking dish with parchment paper.

Lay 20 saltine crackers in an even layer across the bottom.

In a medium saucepan, combine 1/2 cup of unsalted butter and 1/2 cup of packed light brown sugar over medium-high heat, stirring until it boils.

Once boiling, reduce heat to medium and boil for 4-5 minutes without stirring.

Pour the caramel mixture over the saltine crackers and spread evenly.

Bake for 4-5 minutes until bubbly.

Remove from oven and sprinkle 6 ounces of chocolate chips on top, spreading melted chocolate once softened.

Optionally sprinkle some sea salt on top and place in the freezer while you prepare the cookie dough.

Melt 1 cup of cubed unsalted butter in a medium saucepan over medium heat, swirling until it turns golden brown and smells nutty.

Remove from heat and let cool for about 10 minutes.

In a large bowl, whisk together 2 1/2 cups of flour and 1 teaspoon of baking soda.

Add the brown sugar and granulated sugar to the slightly cooled brown butter and whisk until combined.

Mix in 2 eggs and 2 teaspoons of vanilla extract until there are no yellow streaks.

Pour the wet ingredients into the dry mixture and stir until combined.

Place in the freezer for a few minutes while chopping the toffee.

Mix in most of the toffee pieces, saving some for topping later.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Scoop chilled dough into 2-tablespoon-sized balls and place spaced apart on the baking sheet.

Bake for 8-10 minutes until edges are golden brown.

Immediately sprinkle with reserved toffee bits and cool on a wire rack.