Ingredients
- 1 Stick Salted Butter 113 Grams
- 1/2 Cup Granulated Sugar 100 Grams
- 1 Cup Brown Sugar 213 Grams
- 1 Egg
- 2 Tsp Vanilla Extract
- 2.5 Cups All Purpose Flour 300 Grams
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 1-2 Tsp Milk or Heavy Cream
- 1 Cup Chocolate Chips Milk, Dark, or Semi-Sweet
- 1/2 Cup Kraft Caramel Bits
- Sea Salt Coarse
Instructions
- Preheat Oven to 410°F
- Whisk Together Flour, Corn Starch, Baking Soda, and Salt in A Separate Bowl
- Add Cubed Butter to Stand Mixer Fitted with the Paddle Attachment, and Mix on High for 1 min. Scrape Sides, Mix Again for 30 Seconds.
- Add Brown Sugar and Granulated Sugar to Butter and Mix on Medium until Combined and Fluffy
- Add Vanilla Extract and Egg until Just Combined. (Don't Overmix!)
- Start Adding Flour Mixture in Increments on Low until Just Combined
- Add Heavy Cream or Milk to Bring Dough Together if Needed
- Add Chocolate Chips and Kraft Caramel Bits (Save a Few to Push On Top of Each Cookie Before Baking!)
- Roll Each Cookie and Place On Baking Sheet. These cookies weighed 160 grams each and I was able to get 6 giant cookies!
- Sprinkle with Sea Salt (You may need to add more after baking)
- Line Baking Sheet with Parchment Paper and Bake on Middle Rack for 10-12 Minutes, Depending on Cookie Size.
- Let Sit for 10-15 Minutes After Baking Before Moving to a Cooling Rack, This Gives the Cookies Time to Set!
Notes
*This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion!*