Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream
  • 1 teaspoon sea salt
  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (approx. 300g) semi-sweet chocolate chunks (or chopped baking chocolate)
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. Melt sugar in a saucepan until amber.
  2. Add butter, stir until melted and combined.
  3. Carefully pour in cream, whisk until smooth.
  4. Stir in sea salt. Cool completely.
  5. Cream together softened butter and sugars until light and fluffy.
  6. Beat in eggs, one at a time, then add vanilla.
  7. In a separate bowl, whisk together flour, baking soda, and salt.
  8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  9. Fold in chocolate chunks.
  10. Chill dough for at least 30 minutes.
  11. Preheat oven to 375°F (190°C).
  12. Scoop rounded tablespoons of dough onto prepared baking sheets.
  13. Spoon a small amount of cooled caramel onto the center of each cookie.
  14. Bake for 12-15 minutes, or until golden brown around the edges.
  15. Sprinkle with flaky sea salt (if desired).
  16. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.