In a medium saucepan, melt 2 sticks of unsalted butter over medium heat until golden brown, about 5-7 minutes. Remove from heat and let cool slightly.

Stir in granulated sugar and dark brown sugar until well combined.

In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt.

Add eggs and vanilla extract to the cooled butter mixture, whisking until smooth. Gradually incorporate the dry ingredients and fold in chocolate chunks and toffee bits.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 24 hours.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and scoop dough onto sheets, spacing them 2 inches apart. Bake for 12 to 14 minutes.

Immediately after removing cookies, reshape them with a round biscuit cutter for uniformity.

Transfer cookies to a wire rack to cool completely and store in an airtight container.