Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg + 1 egg yolk, room temperature
- 2 cups semisweet chocolate chips
- 1 cup soft caramel candies, chopped into small pieces
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add vanilla extract, then beat in the egg and egg yolk until light and creamy.
- Gradually add the dry ingredients and mix until just combined. Stir in chocolate chips and chopped caramels.
- Scoop dough onto prepared baking sheets, leaving enough space between each cookie.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10–12 minutes, or until edges are golden but centers look slightly underbaked.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If you’d like, I can help you adapt this with nuts, browned butter, or any other twist — just say so!