Place butter in a large frying pan and melt over medium heat. Then, periodically stir the butter with a rubber spatula until the milk particles separate and become amber.
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Cool butter in a basin. Put it in the fridge or freezer to speed up. If it solidifies, heat until barely melted.Combine flour, baking soda, baking powder, and salt in a medium basin. Set aside.
2
The brown butter, brown sugar, and sugar should be mixed on high speed for 2 minutes with a mixer. After that, add the eggs and vanilla and mix on medium until everything is well mixed.
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Stir in the dry ingredients on low speed until mixed. Add chocolate chunks and stir.Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Scoop cookie dough after 10 minutes of resting.
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Large cookie scoop (2 oz or 2 Tablespoons) scoop cookie dough. Use 6 cookie dough balls per sheet.One cookie sheet at a time. Bake until edges are gently browned, 13-15 minutes.
5
Add a chocolate caramel square immediately. Rest the cookies for 5 minutes before cooling on a rack.
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