Step 1: Prepare the Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Using parchment helps prevent the caramel from sticking directly to the pan and makes cleanup easier.

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Step 2: Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Beat with an electric mixer for approximately 2–3 minutes, until the mixture becomes creamy, smooth, and slightly fluffy.

Properly creaming the butter and sugar helps create cookies with a soft texture and attractive edges.

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Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until everything is fully incorporated.

Scrape down the sides of the bowl with a spatula to make sure the ingredients are evenly combined.

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Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Mix the dry ingredients thoroughly so the baking soda, baking powder, and salt are evenly distributed throughout the flour.

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Step 5: Make the Cookie Dough

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until the flour disappears.

Do not overmix the dough. Overmixing can develop too much gluten and result in cookies that are tougher instead of soft and chewy.

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Step 6: Add the Chocolate Chunks

Fold the chocolate chunks into the cookie dough using a wooden spoon or rubber spatula.

Reserve a small handful of chocolate chunks for placing on top of the cookies before baking.

Using chocolate chunks instead of only chocolate chips gives the cookies larger pockets of melted chocolate.

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Step 7: Add the Caramel

Gently fold the chopped caramel candies into the dough.

Try to distribute the caramel evenly so that each cookie contains several small pockets of caramel.

Avoid using extremely large caramel pieces because they can spread excessively during baking.

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Step 8: Chill the Dough

For thicker, chewier cookies, cover the bowl and refrigerate the dough for 30–60 minutes.

Chilling is especially helpful when using soft caramel because it helps the cookies maintain their shape while baking.

If you prefer thinner cookies, you can bake the dough without chilling, although the cookies may spread more.

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Step 9: Scoop the Cookies

Using a cookie scoop or tablespoon, portion the dough into balls approximately 2 tablespoons each.

Place the dough balls on the prepared baking sheets, leaving about 2–3 inches of space between them.

The cookies will spread as they bake.

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Step 10: Add Extra Chocolate

Press a few reserved chocolate chunks onto the tops of each dough ball.

This creates a bakery-style appearance and ensures plenty of visible melted chocolate on the finished cookies.

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Step 11: Bake the Cookies

Bake for approximately 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.

Do not wait for the centers to become completely firm in the oven.

The cookies will continue cooking from the residual heat after they are removed.

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Step 12: Add Flaky Sea Salt

If desired, immediately sprinkle a very small amount of flaky sea salt over the warm cookies.

The combination of sweet caramel, rich chocolate, buttery dough, and a little salt creates a delicious sweet-and-salty flavor.

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Step 13: Let the Cookies Cool

Allow the cookies to cool on the baking sheet for approximately 5–10 minutes.

This gives the caramel time to set slightly while keeping the centers soft and chewy.

Then carefully transfer the cookies to a wire rack.

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Step 14: Serve Warm

For the ultimate gooey texture, serve the cookies while they are still slightly warm.

 

If the cookies have cooled completely, microwave one for approximately 8–10 seconds to soften the chocolate and caramel again.