Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1 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 sea salt
  • 1 cup (170g) dark chocolate chunks, or roughly chopped dark chocolate (60-70% cacao)

Instructions:

  1. Melt sugar in a saucepan over medium heat, swirling occasionally until it turns amber.
  2. Carefully add butter and whisk until melted.
  3. Slowly pour in heavy cream (mixture will bubble!), and whisk until smooth.
  4. Stir in salt.
  5. Let cool slightly, then pour into a parchment lined dish to harden. Once hardened cut into small pieces.
  6. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  9. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  10. Gently fold in the chocolate chunks and cooled caramel pieces.
  11. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours). This helps prevent the cookies from spreading too much.
  12. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  13. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies.
  14. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  15. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.