Brown the butter and allow it to cool slightly, ~10-15 minutes.

Unwrap the soft caramels and chop them into small pieces.

Toss the chopped caramel pieces in a little flour in a small bowl to prevent the caramel from clumping together. Set aside.

Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.

Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in a large mixing bowl.

Whisk in the eggs and vanilla extract until combined.

Fold in the flour mixture.

Add in the chocolate chips and chopped caramel pieces, fold just until combined.

Chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F.

Line 2 baking sheets with parchment paper or silicone baking mats.

Using a 2 Tbsp. cookie scoop, scoop cookies onto prepared baking sheets. Or you can use your hands to roll into balls.

Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.

If the caramel has escaped from the cookies a little, it’s OK! While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies and give the cookies a spin.

Sprinkle the tops with sea salt and enjoy!

Store in an airtight container for up to 5 days.