Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.
Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg and vanilla extract, then beat again on medium speed for 1 minute until combined.
Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.
Fold in your caramel baking chips. Scoop out 2 tablespoons of dough cookie and place on the parchment lined baking sheet. Make sure to leave about 2 inches of space between each cookie, I usually do 6 cookie dough balls to 1 baking sheet.
Bake the cookies for 11-14 minutes. Once out of the oven, you can gently press on extra salted caramel baking chips to get that bakery look!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your cookies much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Caramel Sea Salt Baking Chips: you can find these at Trader Joe's, or Hershey's, King Arthur, or Kroger have caramel sea salt baking chips. You could also use butterscotch chips!Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.