¾cup(170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
1cup(200 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
1teaspoonpure vanilla extract
¼cup(70 g) good-quality caramel sauce, plus extra for drizzling on cookies
1cup(170 g) semisweet chocolate chips
Sea salt flakes for sprinkling on top
Instructions
In a large bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and sugar on high speed until light and fluffy, about 3 minutes. Add egg, egg yolk and vanilla, and mix until combined. Mix in the caramel. Scrape down the sides and bottom of the bowl as necessary.
Add dry ingredients to wet ingredients and mix just until combined. Stir in the chocolate chips.
Cover the bowl and chill the dough for at least 2 hours, ideally overnight.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Take the dough out of the refrigerator. If it’s too firm to scoop, let it sit for 10 minutes until soft enough to scoop. Use a medium cookie scoop to scoop chilled dough. Roll into balls and place on prepared baking sheet.
Bake cookies for 8 to 10 minutes or until the edges are set, but the centers are soft. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely. When ready to serve, add a drizzle of caramel and sprinkle of sea salt.
Notes
Caramel sauce: Use a good-quality sauce (not syrup). If using salted, decrease the added salt to 1/4 teaspoon.Store in an airtight container at room temperature for up to 5 days.Freeze the dough or baked cookies for up to 3 months. Defrost in the refrigerator.