Ingredients
Scale
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ⅓ cup caramel sauce (you can use any caramel sauce here, but I recommend Trader Joe’s Fleur De Sel Caramel Sauce)
- 3¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 9 ounces (1 ½ cups) good quality white chocolate, chopped into 1/2 inch pieces
- Flaky sea salt (I used fleur de sel)
Instructions
- Preheat oven to 350*F. Using a stand or electric mixer, beat together the butter and sugars until light and fluffy. Beat in the caramel sauce. Add in eggs one at a time and then mix in the vanilla extract.
- In an alternate bowl, whisk together the flour, salt and baking soda. Slowly add to wet ingredients. Stir in the white chocolate chunks.
- Bake cookies on a parchment or Silpat-lined baking sheet. Before baking, press dough down slightly and sprinkle with a pinch or two of sea salt. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack.
Notes
Recipe adapted from Picky Palate