Cream butter and sugars

• In a bowl, cream together the softened butter, brown sugar and white sugar until smooth and fluffy.

Add egg and vanilla

• Mix the egg and vanilla extract into the creamed butter and sugar until fully combined.

Whisk the dry ingredients

• In another bowl, whisk together the flour, baking soda and salt.

Combine wet and dry

• Add the dry ingredients to the wet and fold gently until just mixed.

Fold in chocolate chips and caramels

• While flour streaks remain, fold in the chocolate chips and soft caramels.

Scoop and chill the dough

• Scoop the dough into balls and place them on a tray.
• Rest in the fridge for at least 1 hour.

Bake the cookies

• Bake at 180 °C (350 °F) for 9–12 min, depending on the size of the cookies.