Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.

Preheat your oven to 350°F. Line a 8X8 baking dish with parchment paper and lightly grease. Set aside.

In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, add the granulated sugar, brown sugar, brown butter and vanilla and whisk for about 2 minutes. Next, add the egg and egg yolk. Beat on medium until combined.

Next, add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until just combined. Be sure not to over mix.

Fold in your chocolate chips, toffee pieces, and chopped pretzels.

Transfer the dough to the greased baking dish. Press the cookie dough until flat and even. Next, add the chopped chocolate, additional toffee pieces and whole mini pretzels to the top of the dough.

Bake the bars for 18-25 minutes or until the edges are set. Top with flaky sea salt as soon as you take the bars out of the oven. Let cool for at least 30 minutes or until set.

Once cooled, let them through the parchment, cut, and enjoy! Also, feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your chocolate chip cookie bars come out!