Salted Caramel Espresso

• 1 cup plus 2 Tbsp (250 g) unsalted butter, browned and reduced to about ⅞ cup (200 g)
• 1 Tbsp instant espresso powder
• ¾ cup plus 2 Tbsp (170 g) packed dark brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1 Tbsp whipping cream
• 2½ cups (300 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp fine sea salt
• 1 cup (170 g) dark or semi-sweet chocolate chips
• ¾ cup (130 g) soft caramel pieces
• flaky sea salt for topping
• caramel sauce for drizzling (optional)

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Cut the soft caramel into small pieces, arrange in a single layer on a parchment-lined tray, and freeze overnight. Keep frozen until the moment you fold them in.

2. 2

   Brown the butter in a light-coloured saucepan over medium heat, stirring frequently, until it foams and the milk solids turn golden brown with a rich, nutty aroma. Immediately transfer to a mixing bowl.

3. 3

   Stir the espresso powder into the warm browned butter until dissolved, then cool 15–20 minutes.

4. 4

   Add both sugars to the cooled butter and mix until well combined. Add the eggs one at a time, then the vanilla and whipping cream, mixing until smooth.

5. 5

   In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture and mix only until a soft dough forms.

6. 6

   Fold in the chocolate chips. Remove the caramel pieces from the freezer and gently fold them directly into the dough, working quickly so the caramel stays frozen.

7. 7

   Divide into 90 g portions, shape tall dough balls, set on a parchment-lined sheet, cover, and refrigerate overnight.

8. 8

   Heat the oven to 350°F (175°C). Space the chilled dough well apart on parchment and bake about 12 minutes, until the edges are set but the centres still look slightly soft.

9. 9

   Sprinkle immediately with flaky sea salt and cool on the sheet 10–15 minutes before moving to a rack. Drizzle with caramel sauce before serving, if you like.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.