Salted Caramel Chocolate Chip Cookies

For the salted caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and sea salt. Pour into a glass bowl or jar and allow to cool to room temperature. Remaining caramel can be stored in the refrigerator for 2 weeks in a covered dish.
For the cookies, preheat oven to 350u0b0F. Using an electric mixer, cream butter, brown sugar and sugar together on medium speed until light and fluffy. Add egg and vanilla extract. On low speed, add flour, baking soda, salt, Skor bits and semi sweet chocolate chips. Mix just until flour disappears. Drop by tablespoon onto baking sheet and bake 9-10 minutes, just until the edges are golden brown. Once cookies are completely cooled, drizzle each cookie with 1/2 teaspoon of salted caramel sauce.