Step 1

Line 2 cookie sheets with parchment paper and set aside.

Step 2

In a large mixing bowl add the butter, light brown sugar, granulated sugar, eggs and vanilla.

Step 3

Mix until light and fluffy.

Step 4

In a medium bowl, whisk together the flour, salt and baking powder.

Step 5

Add dry ingredients to the wet ingredients, blend until combined.

Step 6

Stir in the salted caramel chips and toasted pecans.

Step 7

Divide dough into 12 balls (about 4.6 ounces each).

Step 8

Place 6 balls on each prepared cookie sheet.

Step 9

Refrigerate 1 hour.

Step 10

Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.

Step 11

Bake 16-18 minutes.

Step 12

Slide the cookies still on the parchment paper onto the counter to cool completely.

Step 13

Sprinkle sea salt on cooled cookies.

Step 14

NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are heavy and will fall apart if lifted too soon. BUT TOATLLY WORTH THE WAIT!