Add butter to a skillet and cook until brown, about 4 to 5 minutes. Pour into a small bowl and set aside to cool.

In a medium-sized mixing bowl, mix together flour, baking soda and salt.

In the bowl of a stand mixer, add sugars and the brown butter. Cream them together on low speed for about one minute. Add eggs and vanilla extract and mix until completely combined.

Add flour mixture in two batches and combine with a rubber spatula, being careful not to overmix. Add chocolate chips, toffee bits and almonds and mix together with a rubber spatula. Don’t over mix.

Using an OXO large cookie scoop, scoop onto a parchment paper-lined baking sheet, cookie dough portions (about 3 Tablespoons).

Freeze the dough for about 3 hours.

Heat the oven to 350 degrees. Place cookie dough portions on a parchment paper or silicon mat-lined baking sheet at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes. Remove paper or mat carefully and place on a cooling rack.