Line a baking tray with parchment paper.

Add sugar and water to a small saucepan. Stir once, then do not stir again.

Bring to a boil over medium-high heat. Continue to cook until it turns a deep amber.

Remove from the heat and quickly stir in the butter, then salt.

Immediately pour into a thin layer on the lined tray.

Leave to cool completely (15–20 minutes) until fully hard.

Once set, use a knife or rolling pin to hit the caramel, breaking it into irregular, small penny-sized shards.

Place the 140 g butter in a light-coloured saucepan over medium heat and stir occasionally until it starts foaming.

After it foams it will turn golden amber in colour and smells nutty. Remove from the heat, carefully pour into a large mixing bowl, or bowl of a stand mixer and let it cool for 15-20 min before you use it.

In a small bowl, pour boiling water over the chopped and pitted dates. Let it sit for 5 minutes, then strain to remove the water, and mash into a rough paste.

Using a stand-mixer or hand-held electric whisk, beat together the cooled brown butter and dark brown sugar on a medium-low speed for about 2 minutes until glossy and combined.

Whisk in the date paste from earlier, the egg, egg yolk, vanilla and cream until combined.

In a separate medium sized bowl, thoroughly whisk together the flour, baking soda, fine sea salt, cinnamon and nutmeg.

Pour the dry ingredients into the wet batter, and use a rubber spatula to fold together until just combined.

Fold in majority of the chocolate chunks and caramel shards- reserve a handful of each for topping the cookie dough balls before baking.

Cover the dough with plastic wrap, and let it chill in the fridge overnight.

Once chilled and ready to bake, remove from the fridge and let it sit at room temperature for 10 minutes.

Preheat the oven to 180°C conventional / 170°C fan.

Scoop 70-80g portions of dough into balls and place on a lined baking tray a few inches apart from each other.

Top each ball with the extra caramel shards and chocolate pieces you reserved from earlier.

Bake for 10 minutes, until the edges are set but the centre looks glossy.

As soon as they are out the oven bang the pan by lifting the tray 5 cm, and dropping it onto the oven tray, or against a countertop surface.

Once they are fresh out the oven and still warm, shape with a round cutter or glass for a perfect circular look if needed.

Sprinkle the cookies with flaky salt to finish.

Enjoy the cookies fresh and hot or let cool on the tray for about 10 minutes.

Serve and enjoy!

Keep in an airtight container at room temperate for 3-4 days. After 4 days, keep them refrigerated.