1-Preheat oven to 350°F (177°C). Line baking sheets with parchment paper to keep everything neat and prevent sticking.

2-Make hard caramel by cooking sugar until it turns a golden bronze color, then pour it onto a prepared pan, spread it thin, let it cool completely, and chop it into pieces.

3-In a mixer, cream together the light brown sugar, granulated sugar, butter, and vanilla until the mixture is light and fluffy this step is key for that perfect texture.

4-Add eggs one at a time, mixing well after each addition to ensure everything blends smoothly.

5-Add baking powder, baking soda, and sea salt; mix until fully combined for the right rise and flavor balance.

6-Add flour and mix until just combined, leaving some flour streaks for that homemade feel.

7-Fold in the chopped dark chocolate and chopped hard caramel pieces evenly to distribute the goodies throughout the dough.

8-Scoop dough into 2-tablespoon size balls and place them onto the prepared baking sheets, spacing them 2 inches apart for even baking.

9-Bake for 11 minutes the cookies might look underbaked, but that’s how you get that chewy center. For related ideas, check out our chocolate chip banana bread recipe for more baking inspiration.

10-Remove from oven and gently nudge the cookies back into a circular shape using a spatula while they’re still hot.

11-Return to oven and bake for 1 minute longer to finish them off just right.

12-Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely. For extra flair, sprinkle sea salt flakes on top after baking.