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1
Preheat oven to 325 F.
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2
Put the butter into a medium-sized microwave-safe bowl. Melt the butter in the microwave. Set aside and allow it to cool for 10 minutes.
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3
Into a medium bowl, measure flour, baking soda and salt and whisk until combined. Set aside.
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4
Add both sugars into the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.
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5
Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.
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6
Scoop dough onto a parchment paper lined baking sheet. I used a 1 1/4 Tablespoon size ice cream scoop for my cookies. Chill the dough on the baking sheet for 15 minutes.
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7
Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake.
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8
Remove the cookies from the oven and allow them to sit on the baking sheet for a minute. Then transfer to a wire rack and dust lightly with sea salt. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.
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9
Cassie's notes:
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10
If you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.
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11
If you are out of almond extract, or don't care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complemented each other in these.
