In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Once browned take it off the heat and place in the refrigerator until solidified but still slightly soft..

In a bowl whisk together flour, baking soda, baking powder and salt.

In a bowl of your stand mixer or using a hand mixer, beat browned butter and sugars until pale for 2-3 mins. Add the egg and egg yolks one at a time beating well with each addition. Beat in the vanilla extract.

To the butter mixture stir in the flour mixture, white chocolate chunks, nuts and caramel bits until just combined.

Cover the dough in plastic wrap and refrigerate for an hour .When ready to bake, Pre-heat the oven to 175C (350 F). Line four large baking trays with non-stick parchment paper. Set aside.

Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and bake for 10-11 mins until golden.

Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks.

Drizzle the cookies with the melted butterscotch chips. Enjoy!