Cut your butter in pieces, place them into a stainless steel pan (or a light-colored one) over medium heat.
Stir, stir, stir and always keep an eye on it. Once melted, the butter will begin to foam. Stir until it turns golden brown.
Brown butter will be ready when you'll see browned specks at the bottom of the pan. Immediately pour it into a bowl to cool down at room temperature.Want to make sure not to make a mess? Watch this video.
Make cookie dough:
Using a stand mixer with the flat beater (or by hand, with a whisk!), beat butter and sugar medium high speed for 2 minutes.
Add egg and vanilla and let incorporate for a few seconds.
Add flour, baking soda, salt and coffee and stir with a spatula just until incorporated.
Now add the chopped salted caramel chocolate chips and stir with the spatula again. Do not overmix.
Let chill into the fridge for about 30 minutes.
Preheat the oven at 345F (175C).
Form your cookies, using an ice cream scoop. Place them well spaced on a lined baking tray. If necessary use 2 trays (I placed 5 on a tray, 5 on another).
Bake for 11-13 minutes. While you bake one batch, place the other into the fridge.
IMPORTANT: they are ready when their edges look crisp, but the center looks soft (they will keep setting as they cool). DO NOT overbake them.
A few minutes after taking them out of the oven, place a chocolate chip on top of the cookie. My chips are heavy and for this recipe I've used a total of 125 gr. Which is about 1 cup.
If your cookies are not round once baked: this is a tip I've learned from Mike (@mikebakesnyc), while the cookies are still warm use a round food ring to make it "rotate" and smooth out the edges.