In a saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and emits a toasty aroma, about 5-7 minutes. Allow to cool slightly.

In a mixing bowl, combine the cooled brown butter with the granulated sugar and brown sugar. Cream these together using an electric mixer on medium speed for 2-3 minutes. Add eggs one at a time, then mix in the instant coffee granules.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Gradually add the dry mixture to the wet mixture on low speed. Stir until just combined and no streaks of flour remain. The dough should be thick and slightly sticky.

Gently fold in the caramel bits until evenly distributed in the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, preferably 1-2 hours. Preheat the oven to 350°F (175°C).

Scoop tablespoon-sized portions of dough onto lined baking sheets, placing them 2 inches apart. Bake for 10-12 minutes until the edges are golden and centers are soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack until fully cooled.