Mrs. Field's Sea Salt and Caramel Chocolate Chip Cookies

For Cookies

2½ cups flour
1 teaspoon baking soda
½ teaspoon salt
14 tablespoons butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups chocolate chips and/or chunks (You can mix it up with a few different kinds)
Sea salt for sprinkling at the end

For Caramel

4 tablespoons butter
¼ cup heavy cream
½ cup brown sugar

In a small bowl, sift together flour, baking soda and salt. Set aside.

In a large bowl, beat together softened butter and sugars until fully combined and light and fluffy.
Add the eggs and vanilla and beat until combined.

[Mrs. Fields Sea Salt and Caramel Chocolate Chip Cookies Copycat]
Slowly add the bowl of dry ingredients and beat until the ingredients come together to form large balls. You want the dough to just barely come together rather than trying to make it smooth.
Fold in the chocolate chips. You will need a bit of muscle to get them fully folded in.
Put dough in the fridge for 30 minutes.
Preheat oven to 350 degrees.
Line two cookies sheets with parchment paper and scoop out balls that are roughly 2 tablespoons worth of dough.

Place at least an inch apart on the cookie sheet and gently flatten each ball just a bit. These cookies will spread, but just a bit, so I like to flatten them a little to make sure I have plenty of surface area for caramel.
Bake for 12-14 minutes until the edges start to to a light golden brown.
Let cook on a rack.
While the cookies are cooling, prepare the caramel. In a small saucepan, combine all caramel ingredients.
Cook over low-medium heat, constantly whisking, until it comes to a boil.
Let the mixture boil for two minutes, still constantly whisking and remove from heat. Keep whisking until the mixture stops bubbling.
Using a spoon, drizzle the warm caramel over the tops of the cookies. Let caramel set for a minute or two and then sprinkle with sea salt.