Preheat the oven to 180C/350F (160C/320F fan-assisted).
In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
Beat in the egg and the vanilla until well combined.
Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
Fold in all but a handful of the dark chocolate chips.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then drop onto a sheet of greaseproof paper. This is the best way to get 16 equally sized cookies.
Take a ball of dough and flatten it in your hand.
Place a soft caramel in the centre of the cookie, then bring the cookie dough around it.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
Top each cookie with a few more chocolate chips and a sprinkle of sea salt flakes.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.