1-First, prepare the apple mixture by cooking 2 cups diced peeled firm tart apples with 2 tablespoons packed dark brown sugar and ¼ teaspoon ground cinnamon in a frying pan over medium heat for about 5 minutes until slightly softened but still firm. Transfer the mixture to a bowl and let it cool completely.

2-Next, for the cookie dough, beat ½ cup softened unsalted butter, ½ cup packed dark brown sugar, ¼ cup granulated sugar, and 1 teaspoon pure vanilla extract until pale and fluffy. Add 1 large egg at room temperature and mix well.

3-Whisk together 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt, then gently fold this into the butter mixture.

4-Incorporate the cooled apple mixture into the dough in two parts, folding each in without adding any liquid from the apples. If the dough feels soft, chill it in the fridge for 20 minutes.

5-Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 12-15 portions, spacing them at least 2 inches apart.

6-Bake for 12-16 minutes until golden brown around the edges and on the bottoms. Let the cookies cool on the sheets for 2 minutes, then transfer them to a wire rack.

7-Once completely cooled, drizzle with salted caramel sauce for the finishing touch.