Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ cups caramel baking chips
- Flaky sea salt for topping
Instructions
- Whisk flour, baking soda, cornstarch, and salt in medium bowl
- Beat melted butter, brown sugar, and granulated sugar 2-3 minutes until smooth
- Add egg, egg yolk, and vanilla, beat 1-2 minutes until fluffy
- Add dry ingredients, mix on low just until combined
- Fold in caramel chips, reserve handful for topping
- Cover and chill dough 30 minutes minimum (up to 24 hours)
- Preheat oven to 350°F, line baking sheets with parchment
- Portion dough into 3-tablespoon balls, place 6 per sheet
- Press reserved caramel chips into tops, sprinkle generously with flaky sea salt
- Bake 11-13 minutes until edges golden but centers look underdone
- Cool on pan 5 minutes, then transfer to wire rack
Notes
- Chill dough minimum of 30 minutes—prevents spreading
- Underbake for gooey centers—they firm as they cool
- Flaky sea salt essential—not regular salt
- Extra egg yolk creates a fudgy texture
- Cool for 5 minutes in the pan before moving
- Store 5 days room temperature
- Freeze dough balls—bake from frozen, adding 2 minutes
- Melted butter creates a chewy texture
- Don't overmix—just until combined