for 15 large cookies
- 280g of flour
- 1 tsp baking soda
- 1 and ½ tsp cornstarch
- a very generous pinch of salt
- 170g of butter
- 150g brown sugar
- 100g granulated sugar
- 1 egg and an egg yolk
- 2 tsp vanilla extract
- 180g of chocolate chips
- crushed caramel from Isigny to taste, be generous !
First, you want to mix dry ingredients in a large bowl : flour, baking soda, cornstarch and salt. Set it aside.
In a different bowl, mix the melted butter and the sugar vigorously until there are no more clumps of sugar left. Add in the egg and the egg yolk and whisk in the vanilla. Pour this mixture into the dry mix you made earlier and mix together to obtain a very soft dough.
Add in the chocolate chips and try to spread them evenly in the dough, even if they don’t stick to it. Cover your prepared dough and let it sit in the fridge for 2 hours (and up to 3 days). You really have to chill the dough and the longer you do it, the better.
While you preheat your oven to 325°F, take your dough out of the fridge and leave it out for 10 minutes, so it can go up to room temperature. Line 2 baking sheets with cooking paper.
Roll the dough into balls that are about 1 and ½ tbsp each to end up with about 30 balls. In each ball, make a thumbprint and sprinkle some crushed caramel and mold the dough around it to cover it completely. Slightly flatten the dough and sprinkle more chocolate chips on top.
Bake the cookies in batches and while the first batch cooks, let the other one sit in the fridge. Cook them for 12-13 minutes but not longer. They will look undercooked when you take them out but they will continue to bake with the residual heat of the sheet.
You can keep the cookies for up to 7 days at room temperature. Enjoy your caramel choclate chip cookies !!