Ingredients:

  • 225g unsalted European-style butter
  • 200g dark brown sugar, packed
  • 100g granulated white sugar
  • 325g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp fine sea salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla bean paste
  • 150g high-quality caramel bits
  • 2g Maldon flaky sea salt for finishing

Instructions:

  1. Melt 225g unsalted butter in a saucepan over medium heat, swirling constantly until it turns deep amber and smells nutty. Note: This takes about 5-8 minutes; watch it closely as it burns fast.
  2. Pour the browned butter into a bowl and let it sit at room temp until it reaches a soft, spreadable consistency.
  3. Combine the cooled butter with 200g dark brown sugar and 100g granulated sugar.
  4. Beat in the large egg, the extra yolk, and 2 tsp vanilla bean paste until the mixture looks pale and glossy.
  5. In a separate bowl, stir together 325g all purpose flour, 1 tsp baking soda, 1 tsp cornstarch, and 0.5 tsp fine sea salt.
  6. Fold the dry ingredients into the wet until just a few streaks of flour remain. Note: Overmixing at this stage will make the cookies tough.
  7. Add the 150g caramel bits and distribute them evenly throughout the dough.
  8. Cover and refrigerate for 1 hours 30 mins. This is mandatory for the best flavor.
  9. Scoop 2 tablespoon sized balls onto your lined sheets, spacing them 3 inches apart.
  10. Heat your oven to 350°F and bake for 10 minutes until the edges are set and golden.
  11. Immediately sprinkle the 2g Maldon flaky sea salt over the warm cookies.