Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (45ml) water
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, cut into pieces
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) dark chocolate chunks (or chopped dark chocolate)

Instructions:

  1. Make the Salted Caramel: Combine sugar and water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture turns a deep amber color.
  2. Remove from heat. Carefully whisk in heavy cream, then butter, then salt. Let cool slightly.
  3. Make the Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the chocolate chunks.
  8. Chill the Dough: Cover the dough and refrigerate for at least 1 hour (or up to 24 hours).
  9. Assemble the Cookies: Scoop rounded tablespoons of dough onto parchment-lined baking sheets, leaving space between each cookie.
  10. Top each cookie with a small dollop of the cooled salted caramel.
  11. Sprinkle lightly with sea salt.
  12. Bake the Cookies: Bake in a preheated oven until the edges are golden brown and the centers are still slightly soft.
  13. 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.