Preheat your oven to 350°F (175°C). This step is essential since a well-heated oven ensures even baking.

In a large mixing bowl, combine your softened unsalted butter, dark brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until the mixture becomes light and fluffy. This typically takes about 3-5 minutes. Fluffiness means air gets incorporated, which will help the cookies rise.

Next, add your egg, egg yolk, and vanilla extract to the creamy mixture. Blend until well combined. The eggs add moisture and structure, so don't skip this step.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and cinnamon. This step ensures that the leavening agents are evenly distributed throughout the flour.

Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Careful not to over-mix! Over-mixing can lead to tough cookies, and nobody wants that.

Fold in the caramel sauce and chopped nuts, ensuring they are evenly distributed. This adds richness and crunch to your cookies.

Scoop tablespoon-sized portions of cookie dough onto a lined baking sheet, leaving space between each dollop. Press down slightly to flatten each scoop.

Sprinkle a pinch of flaky sea salt on top of each cookie before placing them in the oven. Bake for about 10-12 minutes or until the edges are golden brown. The centers will look slightly underbaked, which is perfect for that chewy texture.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Don’t be surprised if the aroma draws friends and family right to the kitchen!