In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring for 5-7 minutes until golden brown and nutty. Remove from heat and cool slightly.

In a large mixing bowl, combine the browned butter with 1 cup of brown sugar and ½ cup of granulated sugar. Mix until smooth and creamy, about 2-3 minutes.

Beat in 2 large eggs one at a time, ensuring thorough incorporation after each addition until glossy and smooth.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 tablespoons of coffee grounds, and 1 teaspoon of sea salt. Gradually add to wet ingredients and mix until just combined.

Fold in 1 cup of toffee bits gently, ensuring even distribution throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes or until edges are golden brown. Centers should remain slightly soft; they will set as they cool.

Remove from the oven and cool for 5 minutes before transferring to a wire rack to cool completely.