Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 2 3/4 cups (345g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 12 oz (340g) Dark Chocolate (70% minimum), roughly chopped into chunks
  • 1 cup (175g) Salted Caramel Squares/Candies or chilled thick salted caramel sauce
  • Flaky Sea Salt (Maldon style), for topping

Instructions:

  1. Whisk together flour, baking soda, and 1 teaspoon of fine sea salt in a medium bowl. Set aside.
  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Gradually add the dry mixture to the wet mixture on low speed. Mix just until combined—do not overmix!
  5. Gently fold in the chopped dark chocolate chunks and the salted caramel pieces using a spatula.
  6. Cover the dough tightly and refrigerate for a minimum of 2 hours, ideally overnight (up to 24 hours) to prevent excessive spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop balls of chilled dough (about 3 tablespoons each) and place them 2 inches apart on the prepared sheets.
  9. Gently press a few extra chocolate chunks onto the top of each dough ball for aesthetic appeal.
  10. Bake for 10–13 minutes. Cookies should look slightly puffed and set on the edges, but still look slightly underdone in the very centre.
  11. Immediately upon removing from the oven, sprinkle the tops generously with flaky sea salt.
  12. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.