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Brown butter in a pan over medium heat, careful not to burn the
butter. Cool for 30 minutes.
Stir the cooled brown butter in a bowl with brown sugar and salt
until well blended. Add the eggs one at a time, and end by stirring
the flour and baking soda into the mixture until the flour is
incorporated. Stir in the chocolate, toffee and hazelnuts until evenly
distributed in the dough.
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Form dough into a log, wrap in parchment paper and place in fridge
for at least 3 hours or until firm.
Preheat oven to 350 F.
Line a baking sheet with parchment paper.
Cut dough into 1/2 inch slices, place on baking sheet, and bake for
11-13 minutes, or until edges are golden. Let cool at least 20
minutes before eating, as toffee will have liquefied and will burn
your mouth. Once cool, enjoy!
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