Salted Chocolate Caramel Cookies

Ingredients:

• 1/2 cup unsalted butter, softened

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 cup dark chocolate chunks

• 1/2 cup caramel bits

• 1/2 tsp coarse sea salt, plus extra to sprinkle on top

Directions:

1. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract.

2. Sift the flour, baking powder, and baking soda directly into the wet ingredients. Mix until just combined.

3. Fold in the dark chocolate chunks. In a small bowl, toss the caramel bits with the coarse sea salt, then fold them into the dough.

4. Refrigerate the dough overnight, ideally for at least 18 hours.*

5. Scoop the chilled dough into 12 even portions. Roll each into a ball and place onto a lined baking sheet (or two), spacing them at least 2 inches apart. Sprinkle each with a pinch of sea salt.

6. Bake at 375°F (190°C) for 15 minutes, or until the edges are set and you can just begin to smell the cookies being baked.

7. Let cookies cool on the baking sheet(s) for at least 10 minutes, then serve once cooled.

Notes:

*If you have space, I recommend arranging the dough balls on the baking sheet(s) before chilling. It saves time the next day and helps the cookies keep their shape during baking.