Chocolate and Caramel is ALWAYS a perfect Match!
Caramel Stuffed Chunky Chocolate Chip Cookies
2 cup all-purpose flour
1 tsp. Baking soda
2 tsp. cornstarch
1/2 tsp. salt
1 1/2 sticks unsalted butter, room temp.
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 1/2 tsp. pure vanilla extract
1 cup semi sweet chocolate chunks
10 kraft caramel candy pieces, cut in halves
Sea salt, for sprinkling
Preheat oven to 325 degrees F.
Line baking sheet with parchment paper and set aside.
In a medium bowl whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In large bowl using hand held mixer cream together the butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the egg and vanilla. Mix dry ingredients to the wet ingredients until thoroughly combined. Fold in the chocolate chunks. Cover the dough and chill in the refrigerator for minimum of 1 hour. (Chilling is mandatory).
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Scoop heaping tbsp. of dough and roll dough into balls. You’ll have about 20 dough balls. Make a thumbprint into one dough ball and press the caramel piece inside. Cover with the dough ball making sure it is completely wrapped inside. Sprinkle with sea salt.
Bake the cookies for approx. 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
Allow to cool for 10 minutes.