Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon sea salt (plus extra for sprinkling)
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chunks (or chopped chocolate)
  • Prepared Salted Caramel (from above), cooled slightly and cut into small squares.

Instructions:

  1. Combine sugar in a saucepan and melt over medium heat, stirring constantly until it is smooth.
  2. Add butter and whisk in until smooth.
  3. Slowly pour in heavy cream, whisking constantly until smooth.
  4. Stir in sea salt.
  5. Cool slightly and cut into small squares.
  6. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  7. Beat in eggs one at a time, then stir in vanilla extract.
  8. In a separate bowl, whisk together flour, baking soda, and sea salt.
  9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  10. Fold in chocolate chunks and most of the caramel squares.
  11. Cover the dough and chill in the refrigerator for at least 30 minutes.
  12. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  13. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
  14. Gently press a few remaining caramel squares into the top of each cookie.
  15. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  16. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with extra sea salt, if desired.