Method

Cookie layer

1. Preheat the oven to 170°C and line two baking trays with baking paper.
2. In a large bowl, whisk together the melted butter, caster sugar, and brown sugar until smooth.
3. Add the eggs and vanilla and mix until fully incorporated.
4. Stir through the self-raising flour and baking powder until a soft dough forms, then fold in the chocolate chips.
5. Press the dough into a large flat rectangle on a lined baking tray.
6. Bake for 10-15 minutes, until the edges are lightly golden. 

Caramel
7. As the cookie bakes; In a saucepan over low–medium heat, melt the butter and brown sugar together.
8. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
9. Immediately pour the caramel over the warm cookie layer, spreading evenly.

10. Return the tray to the oven and bake for approx. 5 minutes, allowing the caramel to bubble.
11. Remove from the oven and sprinkle over chocolate, let it sit and spread it over the caramel as it melts.
12. Finish with flaky sea salt and refrigerate until fully set.
13. Once set; break, snap and enjoy!