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

Melt butter in a pot over medium heat, stirring constantly.

When the butter starts to bubble, cook for another 5 to 10 minutes until browned and smells nutty.

Chill the butter slightly in the fridge until it's cooler but still soft, or place the pot with the brown butter into an ice-filled bowl and stir/whisk the butter to cool it slightly. It should still be soft.

Mix the dry ingredients (flour, baking soda, salt) together in a bowl.

Add the brown butter to a large bowl with the sugars and mix together with a whisk, spoon, or electric beater.

Mix in the eggs and the vanilla.

Mix in the dry ingredients until just combined, then fold in the chocolate chips, toffee chips, and potato chips.

For large cookies, scoop about 2 to 3 tbsp of dough per cookie. This recipe should make about 16 to 20 large cookies.

Spread out 4 to 6 cookie dough balls onto the baking sheet. Press a couple more chocolate chips and potato chip pieces onto the tops of each dough ball.

Bake for about 10 minutes or until the edges look golden brown and cookies look slightly less done in the middle. They will continue to cook a little after you remove them from the oven.

Lightly sprinkle a little flaky sea salt on top of the baked cookies. [You can skip this if you are watching your salt intake.]

Place an inverted glass or biscuit cutter over each warm cookie and move it in a circular motion to shape each cookie into a perfect circle.

Let the cookies rest for a few minutes, then move to a rack to cool completely.