Salted Double Chocolate Caramel Cookies
8 oz. semisweet chocolate, chopped
4 T unsalted butter
2/3 c flour
1/2 t baking powder
3/4 t fleur de sel (sea salt), plus more for sprinkling
2 eggs, room temperature
3/4 c light brown sugar
1 t vanilla
12 oz. semisweet chocolate, chopped (or chips)
1 c. caramel bits (found in the baking section or caramel candies cut into smaller pieces)
Preheat the oven to 350.
Combine the 8 ounces of chocolate and butter in a microwave safe bowl and heat in the microwave until melted.
In another bowl, stir together the flour, b. powder and salt.
In the bowl of a stand mixer, combine the eggs, brown sugar, and vanilla. Beat on medium sped until the sugar has dissolved, about 4-5 minutes. Reduce the speed to low, and add the melted chocolate mixture, blending until incorporated. Slowly add the dry ingredients and mix until combined. Fold in the remaining chocolate and caramel pieces. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper or silicone baking mats about 2 inches apart.
Bake until cookies are soft in the center and crackled on top, about 10-12 minutes. Sprinkle lightly with sea salt and let cook on the baking sheets for 5 minutes. Transfer to a wire rack.