Brown Butter Kitchen Sink Cookies

In a light colored saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the butter to brown. The butter will foam, then the milk solids at the bottom will turn deep golden brown and smell distinctly nutty. This whole process will take around 10 minutes. First time? Check my how to brown butter post for help!
As soon as the butter is browned, immediately pour it into a heatproof bowl, scraping ALL the brown bits from the bottom into the bowl. Set the browned butter to the side to cool for 20 minutes.
While the butter cools, whisk together the flour, baking soda, and salt in a separate bowl. Set aside. Line two baking sheets with parchment paper. Set aside. I don't recommend silicone baking mats for this recipe, since they keep the cookies from spreading as much.
Once the browned butter has cooled, use a hand mixer or stand mixer to mix the brown sugar and granulated sugar into butter until just combined. Then add in the 1 large egg, 1 large egg yolk, and 1 tablespoon of vanilla extract and beat the mixture for a full minute, until glossy and slightly thickened.
Add the dry ingredients and combine just until a dough forms and no flour streaks remain. Do not over-mix the dough as overworked dough will create cakey cookies!
Using a spatula or a wooden spoon, fold in the dark chocolate, milk chocolate, toffee bits, pretzels, and potato chips until evenly distributed. You can choose to fold in the soft caramels now as well (which may create uneven edges to your cookies when the caramel melts as the cookies bake) OR press a couple of pieces of the caramel into the very top of the cookie dough balls for even baking. I also like to reserve a small handful of each to press onto the tops of the dough balls so the cookies look bakery-style.
Scoop 3 heaping tablespoons of dough and roll into balls. Place dough balls on a large plate, leaving just a small amount of space between them. Press a few extra toppings onto the tops of the cookie dough, if desired.
CHILL the dough uncovered in the fridge for just 30 minutes. While the dough is chilling, preheat the oven to 350°F. If the dough is chilled too long, you will have thick cookies. If the dough is not chilled at all, it will likely over-spread creating burnt edges and raw centers.
Once chilled, place dough balls on a prepared baking sheet at least 4 inches apart, with only 6 cookies per sheet max. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until edges are deep golden but centers still look soft and slightly underdone.
Immediately sprinkle each cookie with flaky sea salt while still hot. Let the cookies cool on the baking sheet for at least 5 minutes. So they can finish setting/firming up, giving you that soft, gooey center with a crispy edge. Enjoy cookies warm or transfer to a cooling rack to cool completely.

Brown Butter Kitchen Sink Cookies

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