Sweets Treats Recipe

Prep

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

Cream Butter and Sugars

In a large bowl (or stand mixer fitted with the paddle), beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2–3 minutes.

Add Eggs and Vanilla

Beat in the eggs, one at a time, scraping the bowl after each addition. Add the vanilla extract and mix until combined.

Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.

Combine

Gradually add the dry ingredients into the butter mixture on low speed (or stir with a spatula) until just combined. Do not overmix.

Fold in Chocolate

Fold in the semi-sweet chocolate chips until evenly distributed.

Portion

Using a medium cookie scoop (about 2 tablespoons) or two spoons, portion dough into roughly 1.5 inch mounds, spacing them 2 inches apart on prepared baking sheets to allow for spread.

Bake

Bake cookies in the preheated oven for 10–12 minutes, until edges are golden brown and centers still look slightly soft. Rotate sheets halfway if needed for even baking.

Cool

Remove cookies from oven and let cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Prepare

Place a small heavy-bottomed saucepan near the stove. Measure sugars, butter, cream, and salt so they are ready; caramel cooks quickly.

Make Caramel

Combine the granulated sugar and water in the saucepan and stir gently to moisten. Heat over medium-high heat without stirring (you may gently swirl the pan) until the sugar melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Add Butter and Cream

Once the sugar reaches amber color, remove from heat and carefully add the butter (it will bubble vigorously). Stir until melted. Slowly pour in the heavy cream while stirring; the mixture will foam. Return to low heat and stir until smooth, about 30 seconds.

Finish

Stir in the sea salt. Let the caramel cool 10–15 minutes to thicken slightly before using. Transfer to a heatproof container.

When cookies have cooled to warm or room temperature, drizzle each with salted caramel sauce using a spoon or a small squeeze bottle. Sprinkle a small pinch of flaky sea salt over each cookie to elevate the flavors.

Serve cookies on their own or warm each slightly (10–12 seconds) in the microwave and top with a scoop of vanilla ice cream for an indulgent dessert.

Store cooled cookies in an airtight container at room temperature for up to 3 days. Keep caramel refrigerated for up to 2 weeks; warm slightly before using.