Ingredients:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into cubes
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt (flaky Maldon preferred)
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt (table salt also works)
- 12 ounces (340g) dark chocolate, roughly chopped into chunks
Instructions:
- Make the Salted Caramel: Combine sugar in a saucepan, cook over medium heat until melted and golden brown. Add butter, stir until melted. Pour in heavy cream, stirring constantly until smooth. Remove from heat, stir in sea salt. Let cool completely.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in Chocolate and Caramel: Fold in the chopped dark chocolate and roughly chopped pieces of the cooled salted caramel.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.