Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (100g) granulated sugar (for caramel)
  • 3 tablespoons (42g) unsalted butter, cut into pieces (for caramel)
  • ¼ cup (60ml) heavy cream (for caramel)
  • ¼ teaspoon sea salt, plus more for sprinkling (for caramel)

Instructions:

  1. Make the Salted Caramel: Melt sugar in a saucepan until amber. Add butter, whisk until smooth. Stir in cream and salt. Cool slightly.
  2. Cream Butter and Sugars: In a mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in Chocolate Chips: Fold in the chocolate chips.
  7. Scoop and Fill: Scoop dough into balls. Make an indentation in the center of each cookie dough ball and fill with about ½ teaspoon of salted caramel. Gently close the dough around the caramel.
  8. Chill (Optional): Chill the cookie dough balls for at least 30 minutes (up to 1 hour) in the refrigerator. This helps prevent the cookies from spreading too much during baking.
  9. Bake: Preheat oven to 375°F (190°C). Place cookies on baking sheets lined with parchment paper. Sprinkle lightly with sea salt. Bake for 10-12 minutes, or until golden brown around the edges.
  10. Cool: Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.