The base recipe is adapted from Nestle then we throw in chocolate chips, caramel candies, almonds, and a generous pinch of salt. These would be excellent with dark chocolate — something we plan to add the next time we make them.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chocolate chips
10 soft caramel candies, cut to the size of chocolate chips, store-bought or homemade, see our caramels recipe
1/2 cup sliced almonds
1 tablespoon coarse or flaky sea salt for cookie tops
Heat the oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl, whisk the flour, baking soda, and 1/2 teaspoon of salt. In another large bowl, using a hand mixer, beat the butter, granulated sugar, brown sugar and vanilla until creamy.
Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips, caramel pieces and nuts.
Drop by rounded tablespoon onto baking sheets then sprinkle each cookie with a pinch of the course sea salt. Bake until the edges are golden brown, 10 to 12 minutes.
Cool on baking sheets for 2 minutes then carefully slide the entire sheet of cookies, still on parchment paper or baking mat, from the baking sheet and onto a wire rack to cool until the caramel firms up enough to move the cookies.