Salted Caramel and Chocolate Chip Cookies

In the bowl of a stand mixer, cream the butter and sugars. Add vanilla and egg and mix. Add the rest of the ingredients (flour through salt) and mix until combined. Stir in chocolate chips and caramel bits by hand. Place dough in the refrigerate and chill for 2 to 4 hours.

Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat.

Using a medium-sized cookie scoop, scoop the dough and place on the baking sheet about 2 inches apart. Take care that the caramel bits are not on the bottom of the cookies as they will caramelize. Bake for 12 to 14 minutes or until lightly browned at the edges. Remove from oven. Sprinkle sea salt on top of cookies while still warm.

Cool cookies on the baking sheet on a wire rack for 5 to 10 minutes, then remove the cookies and finish cooling on the wire rack. If you’ve got a steady hand you can carefully transfer the Silpat or parchment paper to the wire rack and cool that way.

Store cookies in an airtight container.

Recipe from Baked by Rachel.