8 tablespoons (113 grams) unsalted butter
1/2 cup (100 grams) light brown sugar, packed
1/4 cup (55 grams) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup (110 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 grams) semi-sweet chocolate chips
1 can purchased dulce de leche or sweetened condensed milk*
Preheat oven to 375F/190C. Line baking sheet with parchment.
In medium bowl, cream butter and sugars until fluffy, about 3-4 minutes. Add the egg yolk, stir until incorporated. Add vanilla, stir to combine.
In a small bowl, sift the flour, baking soda, and salt. Add to the sugar mixture and stir until just a few streaks of flour remain. Add chocolate chips, fold to combine.
Divide the dough into 12 balls. Flatten each ball and spoon a small amount of dulce de leche in the center. Wrap dough around the caramel to reform a ball and seal the edges. Repeat with remaining dough.
Bake 9-13 minutes and cool slightly on pan.
*See mymadisonbistro.com/archives/dulce-de-leche for instructions on how to make dulce de leche from sweetened condensed milk