Brown the butter: For a detailed tutorial, see this post on how to brown butter. Allow the butter to cool slightly, ~10-15 minutes. 8 Tbsp. unsalted butter
*Note about the caramels: sometimes the caramel can ooze out of the cookies when folding the caramel pieces into the cookie dough. To avoid this, you can you press small caramel pieces on the cookies right when they come out of the oven and let them melt onto the cookies if you prefer to avoid the oozing caramel.
1 (4.51 oz.) package soft caramels + 2 tsp. flour
If you'd like to fold the caramels in the cookie dough: Unwrap the soft caramels and chop them into small pieces. It’s important they’re pretty tiny so they don’t ooze out of the cookies. Toss the chopped caramel pieces in a little flour in a small bowl to prevent the caramel from clumping together. Set aside.
Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in a large mixing bowl. Then whisk in the eggs and vanilla extract until combined.
1/2 cup brown sugar, packed, 1/4 cup granulated sugar, 2 large eggs, 1 Tbsp. vanilla extract
Fold in the flour mixture.
Add in the chocolate chips and chopped caramel pieces, fold just until combined.
2/3 cup mini semi-sweet chocolate chips, 1 (4.51 oz.) package soft caramels + 2 tsp. flour
Chill in the refrigerator for 30 minutes.
Preheat the oven to 375°F.
Line 2 baking sheets with parchment paper or silicone baking mats.
Using a 2 Tbsp. cookie scoop, scoop cookies onto prepared baking sheets. Or you can use your hands to roll into balls.
Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
If the caramel has escaped from the cookies a little, it’s OK! While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and as the cookie cools further you’ll be able to easily pinch away any escaped caramel puddles.
Sprinkle the tops with sea salt and enjoy! Store in an airtight container for up to 5 days.
flaky sea salt