1-Getting started with these salted caramel chocolate chip cookies is as fun as it is simple, and you’ll love how the process unfolds in your kitchen. Begin by preparing the hard caramel so it has time to cool pop it in the freezer if you’re in a rush to speed things up.

2-Next, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup and perfect cookie shapes. In a mixing bowl, cream together the packed light brown sugar, granulated sugar, room-temperature unsalted butter, and vanilla extract until it’s light and fluffy this step builds that wonderful chewy texture.

3-Add the room-temperature large eggs one at a time, blending well after each to keep the dough even. Then, mix in the baking powder, baking soda, and sea salt to add lift and flavor. For a smooth finish, remove the bowl from the mixer and stir in the all-purpose flour by hand until just combined, leaving some streaks for the best results.

4-Folding in the Goodies Now, fold in the chopped dark chocolate and the chopped hard caramel pieces to spread those tasty bits throughout the dough. Scoop the dough into balls using 2 tablespoons per cookie and space them 2 inches apart on your prepared sheets.

5-Bake in the center of the oven for about 11 minutes the cookies might look a bit underbaked, but that’s okay. Right after pulling them out, gently reshape them with a spatula to keep them round, then pop them back in for one more minute. Let them cool on the sheet for 10 minutes before moving to a rack, and sprinkle on sea salt flakes while they’re still warm for an extra kick.