1️⃣ Melt the butter in a large mixing bowl and allow it to cool slightly. 🧈

2️⃣ Whisk in the dark brown sugar and granulated sugar until combined. 🍬🍚

3️⃣ Add the vanilla extract, egg, and egg yolk. Whisk for 1 minute, or until the mixture slightly lightens in color and becomes glossy. 🍦🥚

4️⃣ Fold in the all-purpose flour, baking soda, baking powder, and sea salt until combined, leaving a few streaks of flour remaining. 🌾🥄🧂

5️⃣ Fold in the semi-sweet chocolate chips, mini semi-sweet chocolate chips, and chopped dark chocolate bar, mixing until the remaining streaks of flour are fully incorporated. 🍫

6️⃣ Scoop the cookie dough onto a parchment-lined cookie sheet using a large 3-tablespoon scoop. This will make 12 large cookies. 🍪

7️⃣ Chill the cookie dough in the fridge for 30 minutes. ❄️

8️⃣ After chilling, roll each portion of dough into a smooth ball in your hands. Create a well in the center using your thumbs, press a chocolate-covered caramel into the well, and fold the cookie dough up and around the caramel, fully encasing it. 🍬

9️⃣ Place the cookie dough balls back into the fridge while you preheat the oven to 350°F (175°C). 🌡️

🔟 Arrange the cookie dough on two parchment-lined baking sheets, leaving room for the cookies to spread. Bake one tray at a time for 12 minutes each. ⏲️

1️⃣1️⃣ Remove from the oven and allow the cookies to continue to set up and cool on the hot cookie sheet for at least 5 minutes. 🕒

1️⃣2️⃣ Top with flaky salt before serving. 🧂🍪