Place enough water in a deep pan to cover the can of condensed milk. Bring the water to the boil, turn to simmer and simmer the can for about 1 hour. Remember to keep topping the water up as it evaporates. Once cooked leave to cool before opening.

In a large bowl cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula.

Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined. Now with a wooden spoon stir in the chocolate chips.

Place dough in the refrigerator for an hour. Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.

Scoop dough with a 1 tablespoon size scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.

Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt.