Ingredients

The following ingredients have 9 Servings
  • 1 cup 2 sticks unsalted butter, softened *
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 3/4 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I prefer coarse salt)
  • 2 cups or 1 (12-oz. pkg. chocolate chips, I prefer Guittard Milk Chocolate for this recipe)
  • Peter's Caramel (see note below or individual pieces of soft caramel (see note below) Kraft caramel not recommended)
  • additional coarse salt for top of cookies

Instruction

  • Preheat oven to 375° F. If using convection, preheat to 375 as well.
  • For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
  • Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low). After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). Add eggs, beating just until incorporated and smooth. Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
  • Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
  • Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
  • If using convection, bake for 7 minutes. If using regular oven, bake at 375 for 8-9minutes. Cookies should be slightly golden. Remove from oven and place a piece of caramel on top of the cookie. Using the block Peter's Caramel, I cut off a slice, then tore off individual pieces, about the size of a quarter. don't press down on the cookie, just place the caramel on top. Place back in oven and bake for an additional 2-3 minutes, or until top is set and caramel is a bit melted. Do not over bake! Remove from oven. Sprinkle each cookie with a bit of coarse sea salt.
  • Cool on baking sheets completely.
  • Yield 18 large cookies.