Chewy Salted Caramel Chocolate Chip Cookies Recipe

0 Start by lining large baking sheets with parchment paper. This not only keeps the cookies from sticking but also helps them bake evenly.
1 Place the hard caramel candies in a zip-top bag and crush them into small caramel chunks using a rolling pin. You want them smaller than peas so they melt evenly into the cookie dough.
2 In a large mixing bowl, whisk together your flour mixture - flour, cornstarch, baking soda, and sea salt - until combined. Set aside.
3 Using a stand mixer with the paddle attachment (or an electric mixer and a large bowl), cream the unsalted butter, brown sugar, and white sugar on medium speed until fluffy. Be sure to scrape down the sides of the bowl and the bottom of the bowl so everything mixes evenly.
4 Add the vanilla and egg yolks, mixing until smooth. Then, gently fold in the dry ingredients. Stir just until the flour mixture disappears - don’t overmix.
5 With a spatula, stir in the semi-sweet chocolate chips and the crushed caramel pieces. Scoop about 3 tablespoons of dough at a time and roll into cookie dough balls.
6 Press a soft caramel candy into the center of each dough ball, then wrap the dough around it, leaving only a tiny bit peeking out. Chill the dough balls on a cookie sheet for at least 1 hour.
7 When ready to bake cookies, preheat your oven to 350°F. Arrange the cookie dough balls on large baking sheets lined with parchment paper, spacing them about 2 ½ inches apart. Bake time is 11–14 minutes, or until the edges look golden brown but the centers still look soft.
8 Once baked, add a sprinkle of sea salt on top while warm. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack. This helps the caramel set while keeping the cookies chewy.