Melt butter in small sauce pan over medium heat. Stir constantly until butter turns amber in color and has a nutty smell, about 5 minutes. Remove from heat. Transfer to dish and place in fridge until butter thickens through, at least 2 hours.

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or a silicone mat.

After butter has thickened, use mixer to beat butter until light and fluffy.

Add milk, granulated sugar, brown sugar, eggs, and vanilla extra to butter. Mix under smooth.

In medium sized bowl, stir together flour, salt, baking soda, and cornstarch.

Slow beat flour mixture into butter mixture.

Stir in 3/4 cup of caramel chips and 3/4 cup of chocolate chips.

Optional: Refrigerate for 1-2 hours. If you do, your cookies will be a bit thicker. I personally prefer more flat cookies.

Scoop dough onto 1 inch balls on prepared sheet. Place a few chips into the top of each ball of dough (this makes them look pretty after they've baked).

Sprinkle a tiny pinch of sea salt on top of each cookie (1/4 teaspoon is all you will need for ALL the cookies).

Bake for 11-13 minutes, or until tops are golden.