Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (45 ml) water
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, cut into cubes
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips (or chopped chocolate)

Instructions:

  1. Make the Salted Caramel: Combine sugar and water in a saucepan. Cook over medium heat until amber, watching carefully to prevent burning. Add heavy cream and butter. Stir until smooth. Stir in salt. Cool slightly.
  2. Chill Caramel: Pour the salted caramel into a parchment-lined plate, spread out, and chill in the freezer for about 15 minutes, until you can easily cut it into squares.
  3. Make the Cookie Dough: Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Add Chocolate Chips: Stir in the chocolate chips.
  8. Chill Dough: Cover the dough and chill for at least 30 minutes (or up to 24 hours).
  9. Assemble Cookies: Cut the chilled caramel into small squares. Scoop a tablespoon of cookie dough and flatten it slightly. Place a caramel square in the center, then top with another scoop of dough, sealing the caramel inside.
  10. Bake: Place cookies on baking sheets lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden brown around the edges.
  11. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt, if desired.