Brown the butter by melting 1 cup of unsalted butter in a saucepan over medium heat, stirring until golden brown (5-7 minutes). Let it cool slightly.

In a bowl, combine cooled browned butter with 3/4 cup brown sugar and 1/2 cup granulated sugar. Mix with a whisk until smooth. Add 2 eggs and 1 teaspoon vanilla extract.

Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 2 tablespoons chai spice mix in another bowl.

Add dry ingredients to wet ingredients gradually, mixing until just combined. Avoid overmixing.

Fold in 1 cup white chocolate chips, 1 cup toffee bits, and 1/2 cup toasted pecans, ensuring even distribution.

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

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoons of dough onto sheets, spaced 2 inches apart. Bake for 10-12 minutes until edges are golden.

Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.