Prepare Browning Butter: In a saucepan over medium heat, melt the unsalted butter until golden brown, about 5-7 minutes.

Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until creamy. Add eggs one at a time.

Combine Dry Ingredients: Sift together flour, chai spice blend, and salt, then gradually add to the wet mixture until just combined.

Add Mix-ins: Fold in the white chocolate chips, toffee bits, and toasted pecans until evenly distributed.

Scoop and Bake: Preheat oven to 350°F, drop cookie dough onto a lined baking sheet, and bake for 10-12 minutes.

Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.