Chop the chocolate and caramel

• Chop the milk chocolate, dark chocolate and soft caramel candies into larger chunks.
• Set aside.

Combine the butter and sugars

• In a large mixing bowl, combine the softened butter, granulated sugar and brown sugar.
• Mix until smooth and well combined.

Add the eggs and vanilla

• Mix in the egg, egg yolk and vanilla until fully incorporated.

Add the dry ingredients

• Add the flour, salt, baking soda and baking powder.
• Mix until just combined, being careful not to overmix the dough.

Fold in the chocolate and caramel

• Fold in the chocolate chunks and caramel.

Portion the dough

• Scoop the dough into 12 equal-sized portions onto a tray.

Chill the dough

• Cover the tray with plastic wrap and refrigerate the cookie dough.
• You can refrigerate the dough for up to 48 hours if preparing ahead of time.

Preheat the oven

• Preheat your oven to 180 °C (350 °F).

Arrange the dough balls

• Line a baking tray with parchment paper and arrange the chilled cookie dough balls on top, leaving plenty of space between each one as the cookies will spread.
• Press a few extra chocolate chunks and pieces of caramel on top of each cookie.

Bake the cookies

• Bake in the preheated oven until the edges are lightly golden and the centers still look slightly soft.

Cool the cookies

• Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack.
• They will firm up as they cool.