Ingredients
Units
Scale
- 250 grams (2 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Cornstarch
- 4oz (1/2 Cup) Butter, at room temperature
- 2.67oz (1/3 Cup) Homemade Salted Caramel Sauce or Store-bought
- 50 grams (1/4 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 2 Teaspoon Pure Vanilla Extract
- 1 Large Egg + 1 Large Egg Yolk
- 240 grams (1 1/2 Cups) Chocolate Chips
- Sea Salt for Garnish Cookies
Instructions
- In a large bowl whisk together flour, baking soda, salt, and cornstarch.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with handheld mixer cream butter, salted caramel, granulated sugar, and brown sugar together for 2 minutes. S
- crape down the sides of the bowl then add the egg and vanilla. Once combined mix in the additional egg yolk. Slowly add in dry ingredients. Then fold in chocolate chips.
- Using a medium cookie scoop, portion the dough out into cookie dough balls and place on a sheet tray. Cover with plastic wrap and chill for at least two hours.
- Preheat oven to 350F/180C line a baking sheet with a Silpat liner, if using. Place dough balls on a silpat or parchment-lined baking sheet at least two inches apart. Bake for 9-11 minutes, the dough should be just set. Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.
Notes
*total time includes chill time
- Prep Time: 10 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
