Ingredients:

  • 115g granulated sugar
  • 42g unsalted butter, room temperature
  • 60ml heavy cream
  • 3g flaky sea salt
  • 170g unsalted butter, browned and cooled
  • 150g light brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g baking soda
  • 3g salt
  • 255g semi-sweet chocolate chips
  • sea salt for topping

Instructions:

  1. Heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a deep amber liquid.
  2. Remove from heat and quickly whisk in the butter until melted. Slowly pour in the heavy cream.
  3. Stir in the flaky sea salt and let the caramel cool completely at room temperature until thick.
  4. Melt butter in a skillet over medium heat until it foams and brown bits form at the bottom; remove immediately from heat.
  5. In a large bowl, beat the browned butter with brown and granulated sugars until smooth.
  6. Mix in the egg and vanilla extract until combined.
  7. Whisk together flour, baking soda, and salt, then gradually incorporate into the wet ingredients.
  8. Fold in the semi-sweet chocolate chips.
  9. Chill the dough for 2 hours to prevent spreading.
  10. Scoop dough onto baking sheets, swirl in cooled caramel, and bake for 12 minutes.
  11. Top with extra sea salt immediately after removing from the oven.