Step 1

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout your dough.

Step 3

In a large bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy, about 2-3 minutes. This step is crucial for giving your cookies the right texture.

Step 4

Add the egg and vanilla extract to the butter mixture, beating until well combined. The egg helps bind the dough together, while the vanilla adds depth to the flavor.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent your cookies from becoming too tough.

Step 6

Gently fold in the white chocolate chunks and caramel chunks. These add gooey pockets of sweetness throughout each cookie.

Step 7

Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

Step 8

Remove the cookies from the oven and immediately press a few assorted chocolate pieces into each cookie while they are still warm. This creates an eye-catching and delicious final touch.

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Drizzle the heavy cream over the cookies for an extra touch of decadence before serving.