Brown the butter in a medium saucepan over medium heat, stirring until golden brown, about 5-7 minutes.

Mix sugars by combining cooled browned butter with brown sugar and granulated sugar in a large mixing bowl, blending until smooth.

Add eggs and chai spice mix to the sugar mixture, beating until fluffy.

Combine dry ingredients including flour, baking soda, and salt in a separate bowl, then mix into wet ingredients.

Fold in white chocolate chips, toffee bits, and toasted pecans gently with a spatula.

Chill the dough, covered, in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet.

Bake for 10-12 minutes until edges are golden brown, then cool on the baking sheet for 5 minutes before transferring to a wire rack.