Step 1

Cut the butter into small pieces of 1/2-1 inch cubes and add into a small empty pot

Step 2

Heat the pot over medium. Mix together with a silicon or wooden spatula. Pay close attention when the butter starts to boil as the butter will brown very soon afterward. Keep stirring and mixing everything together to make sure nothing at the bottom gets burnt

Step 3

Remove the pot from the stove when the butter has browned and there are small brown particles at the bottom. You should smell a strong scent but not burnt. Pour this in a bowl/container quickly and let it cool completely to room temperature or a little colder. To quicken this process, store it in the fridge for 10-15 minutes. Do not store any longer than 20 minutes as the butter will harden in the fridge

Step 4

As the butter is cooling, crack an egg in a mixing bowl. Whisk a few times to break the egg yolk and add granulated sugar. With a whisk or a hand mixer, mix the two completely until the mixture is light, pale yellow and has thickened. This may take up to 20 minutes of hand whisking. The mixture should fall in ribbons when you lift some of it up with your whisk

Step 5

Add in the cooled browned butter and whisk completely. Add the dark brown sugar and vanilla extract and whisk until just mixed and the mixture has become uniform

Step 6

Sift all-purpose flour, salt, and baking soda into the mixture and gently fold together using a rubber spatula until the mixture just comes together into a dough. Do not over mix!

Step 7

Cut the dark chocolate bar into small-medium pieces. Add to the mixture along with chocolate chips. Gently fold in everything together until the chocolate has spread evenly in the dough

Step 8

Cover the mixing bowl and store in the fridge for at least 3-4 hours, or preferably overnight

Step 9

Take out the bowl of cookie dough from the fridge 15-20 minutes before baking and let it thaw to make scooping easier

Step 10

Preheat the oven to 375ºF and line the baking sheet with parchment paper or a silicone mat. A silicone mat is preferred when baking with caramel sauce. Parchment paper will cause the caramel that drips off the side of the cookie to burn

Step 11

Scoop the cookie dough with a cookie scoop (we use size 20 scoop). A helpful tip is to make sure you have a chunk of chocolate on the top of the mound of dough. This will create a large pocket of melted chocolate on the surface of your cookie

Step 12

Add 1/4 teaspoon of salted caramel sauce on top of the cookie dough. Don't put too much as it will flow down the sides and burn

Step 13

Bake in oven for about 12-15 minutes. You'll know it's done when the cookie dough in the center is no longer runny, but it should still be soft. Remove from the oven and let cool a bit. Enjoy while they're still warm!