Instructions

• Place 1 stick (8 tablespoons) of the butter in a small saucepan over medium-high heat. Cook, stirring almost constantly, for about 3 minutes or until the butter browns and gives off a slightly nutty aroma.
• Remove the pan from heat, add the remaining 1 stick of butter, and whisk until the mixture is completely smooth. Transfer the butter to a bowl and cool it until it returns to room temperature (soft but not liquid). You can speed cooling by briefly chilling the bowl in the refrigerator or freezer; total time to reach room temperature is about 30 minutes. You’ll know it’s ready when pressing a finger makes a slight indentation.
• While the butter cools, unwrap the 20 caramels and roll each into a small ball. Place the caramel balls in the freezer until firm.
• Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cooled browned butter, 1 cup + 2 tablespoons dark brown sugar, and 1/2 cup granulated sugar, and 2 teaspoons vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
• Reduce the mixer speed to medium and add the 2 large eggs one at a time, beating well after each addition.
• Let the mixture rest for 5 minutes.
• Gently fold the flour mixture into the butter mixture with a rubber spatula, stirring only until the flour disappears. Fold in the 2 1/2 cups semi-sweet chocolate chunks until evenly distributed.
• Using a 2-tablespoon measure, scoop a 2-tablespoon portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet, flatten slightly, and press a frozen caramel ball into the center. Top with a second 2-tablespoon portion of dough, cover the caramel, and pinch the edges together to seal completely. Place the sealed cookie seam-side down on the sheet. Repeat with the remaining dough and caramels, spacing the cookies about 2 inches apart.
• If your oven can only handle one sheet at a time, bake the cookies one sheet at a time; keep the unbaked sheet in the refrigerator for a few minutes between batches if the dough becomes soft.
• Bake in the preheated oven for 11–14 minutes, or until the edges are golden but the centers still look slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.