Step by step method

1. Preheat the Oven and Prepare the Baking Sheets:

2. Preheat the oven to 180°C and line baking trays with baking paper.

3. Make the Cookie Dough:

4. In a large bowl, cream together the Stork Baking Margarine, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.

5. Add the Dry Ingredients:

6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Add the Caramel:

8. Fold in the chopped caramel bits (or soft caramel squares) until evenly distributed throughout the dough. Cover the dough and refrigerate for at least 1 hour to firm up.

9. Shape the Cookies:

10. After chilling, scoop the dough into small balls (roughly 1 tablespoon of dough per cookie) and place them on the prepared baking trays. Sprinkle each cookie with a pinch of flaky sea salt.

11. Bake the Cookies:

12. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

13. Storage Instructions

14. Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge, where they will last for up to 2 weeks. Let them return to room temperature before serving for the best texture.