Cajeta Dark Chocolate Chip Cookies

1. Cream the butter and brown sugar in a stand mixer until light and fluffy.

2. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

4. Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

5. Fold in the chopped dark chocolate. Then gently fold in the dulce de leche, being careful not to overmix.

6. Scoop the dough onto a baking sheet or tray and chill in the fridge for at least 30 minutes.

7. Preheat oven to 350°F (175°C).

8. Place the chilled cookie dough scoops onto a lined baking sheet. Sprinkle with a little flaky sea salt on top.

9. Bake for 10–14 minutes, rotating the tray halfway through, until the edges are golden and the centers are just set.

10. Let cool slightly, then enjoy on their own or with horchata ice cream.