Ingredients:

  • ½ cup (100g) granulated sugar
  • 3 tablespoons (45ml) water
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, cut into pieces
  • ¼ teaspoon flaky sea salt, plus more for sprinkling
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (150g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) dark chocolate chunks (60-70% cacao)

Instructions:

  1. Combine sugar and water in a saucepan. Cook over medium heat without stirring until amber.
  2. Remove from heat, whisk in cream and butter.
  3. Stir until smooth. Add salt. Cool slightly.
  4. Cream together butter and sugars until light and fluffy.
  5. Beat in egg and vanilla extract.
  6. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. Fold in chocolate chunks.
  9. Drop rounded tablespoons of cookie dough onto a parchment-lined baking sheet.
  10. Spoon a small amount of salted caramel onto each cookie.
  11. Use a toothpick or skewer to swirl the caramel into the dough.
  12. Chill the cookies in the refrigerator for at least 30 minutes.
  13. Preheat oven to 350°F (175°C).
  14. Place chilled cookies on baking sheets, leaving space between them.
  15. Bake for 12-15 minutes, or until edges are set and centers are slightly soft.
  16. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  17. Sprinkle with extra flaky sea salt, if desired.