1-Preheat your oven: preheating your oven to 350°F (177°C) and lining baking sheets with parchment paper to keep things neat and easy.

2-Prepare the hard caramel: heating the sugar until it turns golden bronze, then spread it thinly to cool and harden completely before chopping it into small pieces. This step adds that signature crunch you’ll love!

3-Cream together ingredients: in a mixer, cream together the 1 1/2 cups (330 g) packed light brown sugar, 1/2 cup (100 g) granulated sugar, 16 tablespoons (226 g) unsalted butter at room temperature, and 1 1/2 tablespoons vanilla extract on medium speed until light and fluffy, about 4-5 minutes.

4-Add eggs: add the 2 large eggs one at a time, mixing well after each addition to blend everything smoothly.

5-Mix dry ingredients: mix in 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt until fully combined for that perfect rise and flavor.

6-Add flour: Gradually add the 3 1/4 cups (439 g) all-purpose flour and mix until just combined, leaving visible streaks of flour don’t overdo it to keep the cookies tender.

7-Fold in mix-ins: Fold in the 1 1/2 cups (255 g) dark chocolate, chopped or chips, and the chopped hard caramel evenly throughout the dough for even distribution.

8-Scoop and bake: Scoop the dough into 2-tablespoon size balls and place them on the prepared baking sheets, leaving 2 inches (5 cm) between each for spreading. Bake one sheet at a time in the center of the oven for about 11 minutes, then remove and gently push the edges back into circular shapes using a spatula before returning to the oven for 1 more minute.

9-Cool cookies: let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This gives you about 36 cookies that are soft and chewy enjoy them warm for the best experience!