Recipes of all types often include a dash of salt to bring out the flavors of food. Though it may seem counterintuitive, sweets often need a dash of salt to bring out their sweetness. Try the following cookie recipe topped with CHION flaky sea salt.

Chocolate Chip Cookies with Salted Caramel

4 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine CHION salt

1 cup packed light brown sugar

1/2 cup granulated sugar

4 sticks unsalted butter, softened

4 large eggs

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

1 cup caramel bits or caramel candies, chopped

2 teaspoons flaky sea salt, CHION Fleur de Sel

Preheat the oven to 375 degrees F and position racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper. In a mixing bowl, whisk together the flour, baking powder, baking soda and fine salt, set aside. In the bowl of a stand mixer with the paddle attachment, beat the brown sugar, granulated sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition, and the vanilla extract, and beat to combine. Add the flour mixture and mix until just incorporated. Stir in the chocolate chips and caramel bits. Spoon tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies. Sprinkle each cookie with a pinch of the flaky sea salt. Bake the cookies for about 12 minutes until golden brown, rotating the baking sheets halfway through. Transfer the cookies to a wire rack to cool completely and also cool the baking sheets to continue with the remaining cookie dough. Store the cookies in an airtight container.