In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, remove from the heat; set aside to cool slightly.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

To the slightly cooled butter, add in the brown sugar, granulated sugar, maple syrup, Greek yogurt, egg, and vanilla, whisking vigorously until batter is smooth and silky. Switch to a wooden spoon and stir in the dry ingredients to just incorporate; batter will be thick.

Fold in the Heath toffee bits and chocolate chips. Flatten dough into a thick disc and wrap tightly in  plastic wrap. Refrigerate dough for at least 2 hours, preferably overnight, prior to baking.

Preheat oven to 350ºF, line two baking trays with parchment paper, or spray with cooking spray. Roll the dough into balls about the size of a golf ball, then place them on the baking sheet about 2 inches apart. For extra craggy tops, read about my tip above.

Bake for 8-10 minutes, or until the edges are set and the centers are puffy but still look slightly underdone. Immediately sprinkle coarse salt over the tops of each cookie. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.