Prepare browned butter by melting 1 cup of unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes.

Mix wet ingredients: Combine cooled browned butter, 1 cup granulated sugar, and 1 cup brown sugar in a bowl. Whisk until smooth, then add 2 eggs and mix until combined.

Combine dry ingredients: Whisk together 2 cups flour, 1 teaspoon baking soda, and chai spices in a separate bowl. Gradually stir this into the wet ingredients.

Fold in add-ins: Gently fold in white chocolate chips, toffee bits, and toasted pecans into the dough.

Chill dough: Cover the bowl and refrigerate for at least 30 minutes.

Bake cookies: Preheat oven to 350°F. Scoop tablespoons of 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 them to a wire rack to cool completely.