1 Cup / 2 Sticks of unsalted butter
2 1/2 Cups of all purpose flour
1 Teaspoon of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of course salt
1 Cup of dark brown sugar
1/2 Cup of white granulated sugar
2 Teaspoons of pure vanilla extract
3/4 Cup of dark chocolate chips
1 Cup of Bourbon Salted Caramel
+Course sea salt for topping
Preheat oven to 350 degrees and line a baking sheet with parchment or spray with nonstick spray
Heat butter in a sauce pan on medium heat for 5-10 minutes, consistently stirring. Butter will boil, reach a foamy phase and then turn to an amber color. Once amber color is achieved scrape bottom for extra brown bits and transfer to a separate bowl to cool for 20-30 minutes.
While butter is cooling, combine dry ingredients: flour, baking powder, baking soda, and salt. Stir dry mixture and set aside. In a mixing bowl fitted with a stand mixer or hand mixer combine sugars, vanilla extract and eggs. Mix until combined. Add in cooled brown butter to sugar mixture. Add in dry flour mixture to wet sugar mixture in three batches, mixing after each addition. Remove from mixer and stir in dark chocolate chips.
Roll 1 inch balls as the base of the cookie and place on cookie sheet. In the center make an indent on each piece of cookie dough and fill with one teaspoon of bourbon salted caramel. Make a remaining 1 inch cover for top of cookie that will go over the salted caramel. Continue filling and covering for each cookie. Bake for 9-11 minutes. 9 minutes will leave you with a ridiculous soft cookie and 11 minutes will leave you with a crispier cookie. 10 minutes is the sweet spot, literally.
Let cookies cool for five to ten minutes on baking tray and transfer to wire rack to continue cooling. Sprinkle with course sea salt and serve with big glass of cold milk.
Keywords: chocolate chip cookie, caramel, salted