Salted Chocolate Chip Caramel Cookies

1. Brown your butter: Heat a small saute pan over medium heat. Add butter pieces to skillet and melt, whisking frequently. As the butter cooks, it will foam up. Take care that the solids on the bottom of the pan do not turn black, but stop cooking when they reach a nice dark brown. You will probably have to push the foam aside to get a clear view of the bottom of the pan. Once butter solids are browned and the melted butter is amber in color, turn off the heat and allow to cool before proceeding.
2. Preheat oven to 375 F.
3. Combine both sugars and cooled butter in a large mixing bowl. Add eggs and mix well. Add vanilla extract. Set aside.
4. In a separate bowl, mix flour, baking soda, and sea salt. Add this to the egg/butter/sugar/vanilla mixture and stir until just combined. Stir in caramel bits and chocolate chips. Dough will be very crumbly.
5. Scoop dough into 1/4 cup sized balls and roll gently between your palms. Be careful not to compress dough too much but roll until smooth. If dough is too dry, add ice cold water in 1 tablespoon increments until dough just holds together.
6. Place balls on silicone baking mat or parchment-lined baking sheets, placing them two inches apart. Bake for 15-17 minutes, or until edges are crispy and center is set. Remove from oven and immediately sprinkle with additional sea salt. Let them sit on the pan for 5 minutes, then move to cooling rack. Allow to cool entirely before enjoying.