Ingredients:

  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (60ml) Water
  • 6 tablespoons (85g) Unsalted Butter, cut into cubes
  • 1/2 cup (120ml) Heavy Cream
  • 1 teaspoon Sea Salt Flakes, plus more for sprinkling
  • 1 cup (227g) Unsalted Butter, softened
  • 3/4 cup (150g) Granulated Sugar
  • 3/4 cup (150g) Packed Brown Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups (340g) Semi-Sweet Chocolate Chips (or chopped chocolate)
  • Reserved Salted Caramel Sauce

Instructions:

  1. Make the Salted Caramel: Combine sugar and water in a saucepan. Cook over medium heat, swirling occasionally, until amber-colored. Add butter and whisk until melted and smooth. Slowly pour in heavy cream and whisk vigorously until combined. Remove from heat and stir in sea salt. Let cool slightly before using. Reserve 1/4 cup of caramel for drizzling.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually Add Dry Ingredients to Wet Ingredients: Slowly 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 until evenly distributed.
  7. Swirl in Salted Caramel: Gently swirl in the cooled salted caramel into the cookie dough. Be careful not to overmix, maintaining ribbons of caramel.
  8. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading and enhances the flavour.
  9. Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  10. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
  11. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  12. Cool and Drizzle: Let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely. Drizzle the reserved salted caramel over the cooled cookies and sprinkle with sea salt flakes.