Ingredients
Method
1. Set your oven to 350°F (175°C) and prepare baking trays with parchment paper.
2. In a bowl, stir together the flour, baking soda, and salt. Set aside.
3. In a bowl, stir together the flour, baking soda, and salt. Set aside.
4. In another bowl, beat the softened butter with both sugars until the mixture becomes light and fluffy.
5. Slowly incorporate the dry mixture into the wet ingredients until just combined—don’t overmix.
6. Gently fold in caramel chips and chocolate chips.
7. Scoop portions of dough onto the baking tray, leaving about 2 inches between each.
8. Sprinkle a pinch of flaky sea salt over each dough ball.
9. Bake for 10–12 minutes, until the edges turn golden while the centers stay soft.
10. Let the cookies rest on the tray for 5 minutes, then transfer to a cooling rack.
Notes
Storage & Make-Ahead Tips
Room Temperature (Short-Term):Keep cookies in an airtight container for up to 5 days. Add a slice of bread inside to help maintain softness. Refrigerating Dough:
Store unbaked dough in the fridge for up to 3 days. Let it sit out for about 15 minutes before baking. Freezing Baked Cookies:
Freeze in a single layer first, then transfer to a sealed container. They’ll last up to 3 months. Reheat briefly to restore softness. Freezing Dough:
Roll dough into balls, freeze until firm, then store in a freezer bag. Bake straight from frozen—just add 1–2 extra minutes. 💡 These simple tips keep your cookies soft, chewy, and ready whenever a craving hits!