Bakery Style Salted Caramel Cookies

In a medium bowl, mix dry ingredients: flour, baking soda, baking powder, and salt. Set aside.

In a stand mixer fitted with a paddle attachment or with a hand held mixer, cream butter and sugars. Add vanilla, then add eggs one at a time. Mix, scraping down sides of bowl as necessary.

With the mixer on low-speed, slowly add dry ingredients and mix just until dough comes together. Mix in sea salt caramel chips. Place dough in refrigerator for at least 30 minutes or up to 1 hour.

Preheat oven to 375ºF and line a baking sheet with parchment paper.

Using a small ice cream scoop portion scoops of batter onto the baking sheet. Bake for 9–12 minutes or until edges are golden brown. Baking time will depend on oven and how large or small you scoop your cookies. Let cool on baking sheet for a few minutes than transfer to cooling rack.

Melt caramel bits using about half of the water on the package directions. You want to be able to drizzle the caramel, but not have it run all over. Drizzle cookies with caramel and garnish with salt.