We baked this cookie using our original Chocolate Chip Cookie recipe, everyone has a favorite, just be sure to use butter and the best chocolate you have. We use Barry Callebaut chocolate chunks, a nice semi-sweet chocolate here in our bakery, but any high quality chocolate will work. Then we added bits of Caramel. We used caramel bits from CK products, but you could caramel bits from the grocery store. One thing I learned is not to use large sizes of caramel, you want small pieces, no larger than a chocolate chip. This way the chewiness is not over-whelming and you won't spend all your time chewing and not enjoying the rest of the cookie! Press down the cookie slightly before baking and then sprinkle a nice Sea Salt over the cookie. Bake as usual. I found that a lot of the salt does dissolve when you bake so I added a very slight sprinkle after they came out of the oven. Don't overdo the salt, just a surprise flavor while you are enjoying the caramel and chocolate!
