Caramel Chocolate Chip Cookies

Theses salted caramel chocolate chip cookies are soft, chewy, and filled with melted caramel and finished with a sprinkle of sea salt.

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Preheat the oven to 350°F. Line baking sheet with parchment paper.
Whisk together the flour, cornstarch, baking soda, and salt in a large bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until creamy, about 2 minutes. Add the egg and vanilla and mix until smooth.
Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined. Stir in chocolate chips.
Using a large cookie scoop (or about 2 Tablespoons), spoon dough into hand and roll into a ball. Slightly flatten the the ball with the palm of your hand. Place a piece of caramel in the center of the dough and wrap the cookie dough around the caramel. Make sure the caramel is completely covered by dough. Place on prepared cookie sheet about 2 inches apart.
Bake the cookies for 10-12 minutes, until slightly browned around the edges.
Remove from oven and sprinkle with flaky sea salt. Let set on the pan 5 minutes before transferring to a wire rack to cool completely.

Caramels: Use soft caramels like Werther's Soft Caramels or Trader Joe's Fleur de Sel Caramels.

To store: These will stay fresh in an airtight container for up to 3 days.

Adapted from Let's Eat Cookies by Maria Lichty for my Cookbook Fanatics Series.