Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (100g) soft caramel bits
  • 2 tbsp (30ml) salted caramel sauce
  • 1 tsp (2g) flaky sea salt

Instructions:

  1. Cream the browned butter with granulated white sugar and light brown sugar until the mixture looks pale and fluffy. Beat in the egg and vanilla extract until fully emulsified.
  2. Sift in the all-purpose flour, baking soda, and fine sea salt. Mix on low speed just until no streaks of flour remain; do not overmix.
  3. Gently fold in the semi-sweet chocolate chips and caramel bits. Drizzle the salted caramel sauce over the dough and fold once or twice to create streaks.
  4. Scoop rounded mounds onto parchment-lined baking sheets, leaving 2 inches of space between cookies. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers are still soft.
  5. Immediately sprinkle a pinch of flaky sea salt over each hot cookie. Let cool on the pan for 5 minutes to allow the structure to set.