Brown the butter. In a small sauté or saucepan, melt 1 stick of butter over medium heat, stirring frequently. The milk fats in the butter will begin to darken, about 3 to 5 minutes. As the butter cooks, it will start to foam, about 2 to 3 minutes, use a spatula or wooden spoon to drag through the butter to check the color. Once the milk fats are a rich brown color and the butter is foamy, remove from heat and transfer to a heatproof bowl. Store in the freezer for 10 minutes.
Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
Mix the dry ingredients. In a medium bowl, combine the flour, baking soda, salt, and spices. Set aside.
Mix the wet ingredients. In the bowl of a standing mixer, beat the browned butter and unsalted butter on medium speed until pale and fluffy, about 2 minutes. Add the brown and granulated sugar and beat on medium speed until combined and fluffy. Reduced the speed to medium-low and combine the apple butter, egg, and vanilla with the batter.
Make the batter. Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed. On low speed, mix in the chocolate chips and the chocolate chunks. If you want some white chocolate chunks on the top of each cookie, save about half the chopped chocolate for just before baking.
Roll the cookies. In a small bowl combine the sugar and spices. Scoop about 2 tablespoons of dough, roll gently into a ball, and roll through the sugar and spice mixture. Place on a parchment-lined baking sheet. Optional: top with leftover chopped white chocolate.
Bake. Bake the cookies for 8 to 10 minutes, remove the sheet tray from the oven and bang each side of the pan on the stovetop or counter and return to the oven for 4 minutes.
Cool and drizzle. Let the cookies cool slightly and transfer to a cooling rack. Optional. Drizzle the cookies with melted caramels and sprinkle with sea salt flakes.