In a heavy-bottomed pan, over medium-low heat, add one stick (1/2 cup) of your room temperature butter, stirring nearly constantly. The butter will melt, then foam, then clear up, turn golden, then start getting brown flakes and smell nutty. Once you start seeing the brown flakes, remove the pan from the heat and continue to stir it for about a minute. Pour browned butter into a bowl and allow to cool for approximately 20 minutes.
While the brown butter is cooling, make the rest of the cookie batter.
In a medium bowl, add the flour, salt, and baking soda. Whisk together then set aside.
In a large mixing bowl (or the bowl of your stand mixer), beat the other stick (1/2 cup) of room temperature butter with the brown sugar until it is light and fluffy.
Add in the vanilla and molasses and beat until combined.
Add in the cooled brown butter and the sugar. Beat until light and fluffy, about 3 minutes.
Add in the egg and the egg yolk. Beat until just combined.
Slowly add in the flour mixture and beat on low until just combined.
Stir in the chocolate chips.
Cover and chill in the fridge for at least 30 minutes.
For the Salted Caramel
While the dough chills, you can make the salted caramel.
In the same heavy bottomed sauce pan you used for the butter, add in sugar and stir nearly constantly over medium heat with a wooden spoon or a high heat spatula.
The sugar will form clumps then turn into a thick, amber colored liquid as you continue stirring.
Once the sugar has completely melted, add in the cubed butter. The caramel will bubble rapidly once the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Slowly drizzle in the room temperature heavy cream while you continue stirring. Allow to boil for 1 minute. The caramel will rise as it boils.
Remove the caramel from the heat, stir in the salt, and let cool and thicken.
Back to the cookies...
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
Scoop the chilled dough onto the prepared baking sheets. Use your fingers to slightly flatten each dough ball before baking.
Bake for 12 minutes or until golden brown.
Remove from oven and let cool for about 5 minutes on the pan, then move to a wire rack to completely cool.
Once the cookies are completely cool, spread a thin layer of salted caramel on the top of each cookie. Place the cookies back onto the cookie sheet and put them in the fridge to harden.
For the Chocolate Topping
Place the chocolate melting wafers in a microwave safe dish and melt on 30 second increments until fully melted and smooth.