Melt ½ cup of butter in a medium saucepan over medium heat until golden brown, about 5–7 minutes.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of coarse sea salt, and 2 tablespoons of instant coffee in a large bowl.

Beat the cooled brown butter with ½ cup of granulated sugar and ¾ cup of dark brown sugar until light and fluffy, about 3–5 minutes.

Add 1 whole egg and 1 yolk, along with 1 teaspoon of vanilla extract, and mix until fully combined.

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.

Fold in 1 cup of caramel bits and 1 cup of chocolate chunks until evenly distributed.

Preheat oven to 350°F (177°C) and drop heaping tablespoonfuls of dough onto a prepared sheet.

Bake for about 10 minutes until edges are lightly golden and centers are still soft.

Sprinkle coarse sea salt on top immediately after removing from the oven.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.