Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and coarse salt. Set aside.
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips, caramel chips, and the chopped caramel candies.
- Using a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
- Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze unbaked cookie dough in individual scoops for longer storage.
- For baked cookies, freeze in a single layer before transferring to a freezer bag.