Salted Caramel Chocolate Chip Cookies Recipe

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.

Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract.

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.

Fold in the chocolate chips to the dough and make sure to combine. Cover the dough and chill in the refrigerator for 3 hours or up to 3 to 4 days.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, 1½ tablespoons each. Make a thumbprint into 1 dough ball and press the chocolate-coated caramel inside.

Cover the chocolate-coated caramel with another dough ball and mold the two dough balls around the caramel, making sure it is completely wrapped inside.

Gently press down on the large cookie dough ball to slightly flatten and press a few more chocolate chips on top. Sprinkle with sea salt.

Put 7 to 8 balls of dough onto each cookie sheet. Put 1 cookie sheet into the refrigerator as you bake the first batch.

Bake the cookies for 12 to 13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.

Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.

Serve and enjoy.