Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (200g) soft caramel squares
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (3g) flaky sea salt
  • Flaky sea salt (for topping)

Instructions:

  1. Combine caramel squares and heavy cream in a small bowl. Microwave in 20-second bursts, stirring in between, until smooth.
  2. Stir flaky sea salt into the caramel. Spoon small, pea-sized dollops onto parchment paper and freeze for 15 minutes.
  3. Cream the softened butter with brown and granulated sugars using a mixer until pale and fluffy (about 3 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually integrate dry ingredients into the wet mixture until just combined.
  6. Fold in the semi-sweet chocolate chips by hand.
  7. Scoop approximately 2 tablespoons of dough, flatten slightly, and place a frozen caramel dollop in the center. Seal the dough around the caramel to form a ball.
  8. Chill the assembled dough balls in the refrigerator for 1 hour to ensure structure and prevent spreading.
  9. Bake the cookies for 12 minutes.
  10. Immediately after removing from the oven, sprinkle the tops with additional flaky sea salt.