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Preheat the oven to 350 degrees F.
Whisk together the flour, baking soda, and salt in a bowl and set
aside. Melt butter in a saucepan over medium heat. The butter will
begin to foam. Make sure you whisk consistently during this
process. After a couple of minutes, the butter will begin to brown
on the bottom of the saucepan. Continue to whisk and remove
from heat as soon as the butter begins to brown and give off a nutty
aroma. Immediately transfer the butter to a bowl to prevent
burning. Set aside to cool for a few minutes.
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With an electric mixer, mix the butter and sugars until thoroughly
blended. Beat in the egg, yolk, vanilla, and yogurt until combined.
Add the dry ingredients slowly and beat on low-speed just until
combined. Fold in caramels and chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer
for 30 minutes if you are super eager.
Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart,
on parchment-lined baking sheets. Bake 8 minutes. Remove from
oven; immediately press candies onto cookies, then rotate sheets
and bake until golden around edges, about 5 minutes. They will
look a bit underdone in the middle, but will continue to cook once
out of the oven. Remove the cooled cookies from the baking sheets
after a few minutes and transfer to a wire rack to cool completely.
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