Salted Caramel Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easier cleanup.

2. 2

   Whisk together flour, granulated sugar, brown sugar, baking soda, and flaky sea salt in a medium bowl.

   Tip: Sift dry ingredients to ensure even mixing.

3. 3

   Cream together unsalted butter and large eggs in a large bowl until light and fluffy.

   Tip: Use an electric mixer for faster results.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix the dough.

5. 5

   Scoop the dough into balls, about 20g each, and place them on the prepared baking sheet, leaving 2cm of space between each cookie.

   Tip: Use a cookie scoop for uniform cookies.

6. 6

   Bake for 10-12 minutes or until the edges are lightly golden.

   Tip: Don't overbake, as the centers will still be slightly undercooked.

7. 7

   Remove from the oven and immediately press a small indentation in the center of each cookie.

   Tip: Use a spoon or your thumb to create the indentation.

8. 8

   Drizzle salted caramel sauce into the indentation and sprinkle with flaky sea salt.

   Tip: Let the caramel set before serving.

9. 9

   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let the cookies set for at least 30 minutes before serving.

10. 10

    Serve the cookies warm, dust with powdered sugar if desired.

    Tip: Perfect for a quick dessert or snack.