- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon kosher salt
- 1 Cup light brown sugar
- 1/2 Cup granulated sugar
- 2 sticks butter, softened
- 2 large eggs
- 1 1/2 Teaspoon vanilla extract
- 3/4 Cups dark chocolate chips
- 1 Cup caramel bits or chopped unwrapped caramel candies
Preheat the oven to 375 degrees F with racks in the upper and lower thirds.
Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, and kosher salt together in a bowl.
In a separate, large bowl with an electric mixer, beat the sugars and butter together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and beat to combine.
Add the flour mixture and beat until just incorporated.
Stir in the chocolate chips and caramel bits.
Scoop heaping tablespoons out onto the cookie sheets, leaving about 2 inches of space between cookies.
Sprinkle each cookie with a pinch of sea salt.
Bake the cookies, rotating the position of the trays halfway through, until golden brown, about 13 minutes.
Transfer the cookies to a rack to cool.