Decadent and soft. So gooey and delicious.
Preheat oven to 350℉. Line baking sheet with a silpat (if you have one).
Chop the dark chocolate with a knife. I typically use 3/4 of the bar. Set aside.
Melt butter in a microwave safe bowl. Melt for 30 seconds, remove and stir until all of is melted (you don't want it to be hot).
Using a handheld or stand mixer, beat the butter, brown sugar, and white sugar until creamy.
Add the vanilla and eggs (one egg and one egg yolk). Beat on low for about 15 seconds. Do not over mix.
Add the flour, baking soda and salt. Mix until just combined.
Use your hands to fold in the dark chocolate chunks.
Roll into 12 balls. Bake six at a time to ensure there is enough room on the pan. Bake for 9-10 minutes.
Carefully remove from the pan and place on parchment paper.
Heat caramel sauce in the microwave for 30 seconds. Using a teaspoon, drizzle caramel over each cookie. Sprinkle generously with sea salt.
Amazing served warm but will stay soft if stored in an air tight container.
Do not stack cookies. Although they are stacked for the photos, they should be served on a tray so they do not stick together. Caramel will stay soft and gooey. Serve with napkins. Take it to the next level and serve in a small bowl with a small scoop of vanilla ice cream.