Salted Caramel Chocolate Chip Cookies

What you need:

    • 2 1/4 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 1/2 tsp. cornstarch
    • 1/2 tsp. salt
    • 3/4 cup unsalted butter, melted
    • 3/4 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg + 1 egg yolk
    • 2 tsp. vanilla extract
    • 1 cup chocolate chips, divided
    • 15 Rolo candies
    • Sea salt for sprinkling

Directions:

    1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
    2. In a medium bowl, whisk together melted butter and sugars.
    3. Then whisk egg into sugar mixture. Then the egg yolk and vanilla.
    4. Pour wet ingredients into dry ingredients and stir with a large spoon or spatula until just combined.
    5. Fold in chocolate chips as best you can.
    6. Cover and refrigerate for 3 hours or up to 3 to 4 days.
    7. While preheating the oven, take the dough out of the refrigerate to soften slightly for 10 minutes.
    8. Roll dough into 1.5 Tbsp size balls to make about 30 balls. Use the warmth of your hands to help the dough stay together.
    9. Press your thumb into a ball of dough and insert a Rolo candy in the indentation.
    10. Take a second ball of dough and cover the Rolo. Use hands to roll the dough back into a ball, making sure the Rolo is covered completely.
    11. Repeat with remaining dough until you end up with 15 balls of dough total.
    12. Place half the dough each onto a parchment paper or silicone lined baking sheet. Gently press down and press a few more chocolate chips on top, if desired. Sprinkle with sea salt.
    13. Bake at 325 degrees for 12 to 13 minutes. If you cook one sheet at a time, refrigerate the other while the first one bakes.
    14. Allow cookies to cool on baking sheet for 10 minutes and then move to a wire rack.

Recipe from Sally's Baking Addiction

Posted on Fantastical Sharing of Recipes