In a saucepan, melt the butter over medium heat.
Continue cooking, swirling often, until it foams and turns deep golden with brown flecks (about 5–7 minutes).
Pour into a heatproof bowl and let cool for 15–20 minutes.
Whisk together the browned butter, brown sugar, and granulated sugar until smooth.
Add the egg, egg yolk, and vanilla, whisking until slightly thick and glossy.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and mix until almost combined.
Fold in the chocolate chunks (and chips if using).
Cover and refrigerate for 30–45 minutes — this enhances flavour and gives you that thick, chewy texture.
Preheat to 180°C (350°F) and line baking trays with parchment paper.
Scoop large 60–70 g (¼ cup) dough balls onto the tray.
Gently press a few pieces of salted caramel popcorn onto the tops.
Bake for 10-12 minutes, until the edges are golden and the centres are just set.
While still warm, press on extra popcorn pieces and sprinkle with flaky sea salt for that bakery finish.
Optional drizzle: Once cooled, drizzle with melted caramel or chocolate for extra indulgence.
