Melt your butter in a saucepan over medium heat and cook until golden brown. Use a rubber spatula for even distribution. The butter will foam. Keep stirring. The foam will slightly subside, and the milk solids will toast on the bottom of the pan (these bits hold most of the rich nutty flavor, don’t leave them behind! Set brown butter aside to cool.
Cream together eggs and sugar. While mixing, slowly pour in the brown butter.
Mix in vanilla, baking soda, baking powder, and salt.
Slowly add in flour in 1/2 cup increments.
Fold in chocolate chips. (if adding caramel see above paragraphs.)
Line a cookie sheet with a silicone mat, or parchment paper.
Scoop and roll dough into little balls then refrigerate for 10 minutes.
Remove from refrigerator and bake for 9-12 minutes (depending on your oven and cookie ball size) or until the cookie edges are golden brown.