Instructions:
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in eggs one at a time, then mix in vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Step 5: Fold in the chocolate chips.
Step 6: Scoop out 2 tablespoons of dough per cookie. Flatten slightly, place a caramel half in the center, and fold dough around to seal.
Step 7: Arrange cookies 2 inches apart on the baking sheet. Sprinkle with flaky sea salt if desired.
Step 8: Bake for 10–12 minutes or until edges are golden and centers are just set. Cool on the sheet for 5 minutes before transferring to a wire rack.
Storage Information:
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Reheat slightly in the microwave to enjoy the gooey caramel again.
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