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Soft and delicious chocolate chip cookies are made extra special with addition of chunks of caramel and kosher salt.
Ingredients
1 cup butter {softened}
1 cup brown sugar {packed}
½ cup granulated sugar
4 teaspoons vanilla extract
2 large eggs
3 cups all purpose flour
4 teaspoons cornstarch
1 ½ teaspoon baking soda
½ teaspoon salt
⅔ cup chocolate chips
25 individual caramels {cut into quarters}
1 Tablespoon flaky sea salt {sprinkled on baked cookies}
Instructions
In a bowl of a stand mixer {fitted with the paddle attachment} combine butter, both sugars, vanilla and eggs. Beat on medium speed until creamed {it should be light and fluffy}. This will take about 5 minutes, but not skip this part. Scrape down the sides of the bowl as necessary.
Add flour, cornstarch, baking soda and salt, mix until just combined. Add chocolate chips and caramel quarters and mix until evenly incorporated.
Scoop cookies using a medium cookie scoop {or 2-3 tablespoons of dough}. Place cookie dough mounds onto a parchment or wax paper lined pan and refrigerate for 2 hours or up to 5 days.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mat. Place 8 cookies per sheet and bake for 8-9 minutes or until the edges are set and the middle of the cookie is just beginning to set and barely brown. Sprinkle cookies with desired amount of kosher salt immediately upon removing from oven. They will look under baked but let them cool on cookie sheet for 5-10 minutes before moving them to cooling rack and they will firm up as they cool.
Store cookies in an air tight container at room temperature for up to a week or freeze for up to 3 months.
Notes
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