Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and becomes lightly browned. Remove from heat and cool completely.
Place both butters in a bowl and using an electric mixer (or stand mixer fitted with a paddle attachment), beat until light and fluffy.
Add both sugars and continue to beat together until light and fluffy.
Scrape down sides of the bowl, add molasses and vanilla and continue to beat together.
Beat in egg and egg yolk.
In another bowl whisk dry ingredients together.
Add dry ingredients to the butter mixture. Beat together until a dough comes together.
Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days. (If chilling dough overnight, allow dough to sit at room temperature for about 1 hour before scooping onto a baking sheet, so dough is still cold, but just soft enough to scoop)
Preheat oven to 350˚F.
Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
Press any extra mix-in into the tops of the cookie and then sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.
Cool cookies for 5 minutes before transferring to cooling rack.
Continue to cool cookies. Serve.