INGREDENT
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 large egg + 1 egg yolk
- 1 1/2 cups semi-sweet chocolate chips
- 20 soft caramel candies, halved
- Flaky sea salt (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add vanilla, egg, and egg yolk to the butter mixture and beat until creamy.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough and flatten it slightly. Place half a caramel candy in the center, then fold the dough around it to seal.
- Place on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers are soft.
- Immediately sprinkle with flaky sea salt after removing from the oven.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tip: For extra gooey centers, slightly underbake and let them finish setting on the tray!
Want a version with browned butter or dark chocolate chips? I can adjust the recipe!