Salted Caramel and Chocolate Chunk Cookies 11 Steps
Preheat the oven to 375℉.
Whisk flour, kosher salt and baking soda in a small bowl; set aside.
Begin melting the 100 grams butter in a small pot on medium heat, cook until the butter begins to foam and then brown lightly, about 4 minutes (it will smell very fragrant and nutty). Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.
Dice the remaining 70 grams of butter and whisk one cube at a time into the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.
Once all butter is melted, add the brown and granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.
Add egg, egg yolks and vanilla extract and whisk until sugar dissolves and mixture is smooth, about 1 minute.
Using rubber spatula, fold the baking soda, kosher salt and flour into butter mixture just until no dry spots remain, then fold in the chopped chocolate (the dough will be soft but should hold its shape once scooped; if it slumps after being scooped, stir dough back together several times and refrigerate for 5–10 minutes until scoops hold their shape as the flour hydrates).
Using a 1 1/2-oz. scoop (3 tablespoons), portion out 12-14 balls of dough and divide between 2 parchment-lined rimmed baking sheets, you should only be baking 7-8 cookies per tray as they do spread out quite a bit.
Bake cookies, for 9 minutes first. After 9 minutes, open the oven door and without removing the cookie tray from the oven entirely, quickly place the flattened caramel patties on top of each baking cookie and bake for an additional 4 minutes or until the cookies are golden brown on the edges and the caramel has melted.
Remove from the oven and allow to cool on baking sheets, don’t worry if some of your caramels have melted beyond the edges of cookies, you can fold them right back onto each cookie once cooled. Repeat the baking process with the remaining cookie dough.
Once cookies have cooled for 10-15 minutes sprinkle a small amount of the Maldon sea salt over the caramel pool of each cookie.