Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup soft caramel candies, cut into small pieces (or caramel bits)
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla; mix until combined.
- Combine: Gradually add dry ingredients to the wet ingredients. Stir until just combined — don’t overmix. Fold in chocolate chips and caramel pieces.
- Scoop: Use a cookie scoop or tablespoon to portion dough onto the baking sheet, leaving about 2 inches between cookies.
- Sprinkle: Lightly sprinkle each cookie with a pinch of flaky sea salt.
- Bake: Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy: Best served slightly warm with gooey caramel inside!
If you’d like, I can help with tips for storing or variations — just ask!