Place half the butter in a medium sauce pan. Melt on medium heat and stir until the butter gets bits of pieces on the bottom of the pan. Once the bits turn a medium brown color, immediately take the pan off the stove and transfer the butter into a bowl and let cool.

In the meantime, beat the remaining ½ cup butter with the brown sugar until mixture is smooth. Add the vanilla extract and molasses.

Pour in the cooled butter and the granulated sugar. Beat until smooth, about 2 minutes. Add egg and egg yolk, and beat for another minute.

Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated. Fold in chocolate chips and nuts.

Place plastic wrap on top of dough and thoroughly cover it so it won’t dry out. Refrigerate for 24-36 hours. Refrigerating cookie dough will give the cookie a caramel, chewy inside, as well as crispy outside.

Once out of the refrigerator, let the dough thaw for about 40 minutes or until it is somewhat soft and malleable.

Heat the oven to 350 degrees. Form 2 flat disk of about 2 inches in diameter. Next on one of the disks, place a layer of Hershey’s chocolate spread on top. Then top this layer with the other dough disks. So, basically you have what looks like a cookie sandwich with a layer of chocolate in the middle. Pinch the top and bottom edges together and sprinkle the top and bottom of the cookie with the coarse sea salt. I find that the salt brings out the yummy buttery taste. To achieve this taste, you need to place the salt on the bottom of the cookie as well. Placing it on the bottom allows it to touch your tongue where your taste buds are located.

Next, place them on an ungreased cookie sheet, 1 -2 inches apart. Note that these cookies will spread when baking.

Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to cool a bit on the baking sheet before moving them to a cookie rack. Store in airtight container.