Step 1

In a large bowl, whisk together the granulated sugar, brown sugar, salt, butter, and instant coffee until smooth and creamy, about 2 minutes.

Step 2

Add the egg and vanilla paste; whisk mixture until smooth.

Step 3

Sift in the flour and baking soda, then fold the mixture with a spatula to prevent overmixing.

Step 4

Fold in the milk and dark chocolate chunks. Chill the dough for 30-60 minutes, until firm.

Step 5

Make the salted caramel dollops: In a small bowl, stir together the melted semisweet chocolate chips and instant espresso powder. On a parchment paper-lined baking sheet, make 1-inch-round circles with the melted semisweet chocolate mixture. Add the caramel to the center of each dollop, then swirl. Freeze for at least 30 minutes, or until solid.

Step 6

Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.

Step 7

Scoop the chilled dough with a 2-ounce ice-cream scoop, and add a frozen caramel dollop in the center. Form the dough around the dollop until completely covered, adding more dough as needed.

Step 8

Add to the prepared baking sheet, leaving space between cookies and the edges of the pan so the cookies can spread evenly.

Step 9

Bake for 12-15 minutes, until the edges are lightly browned.

Step 10

Let cookies cool for at least 5 minutes. Drizzle with caramel, and sprinkle some sea salt before serving.

Step 11

Enjoy!