Ingredients
¾cupunsalted butter,softened
¾cupbrown sugar
½cupgranulated sugar
1egg
2tspvanilla extract
2cupsall-purpose flour
2tspcornstarch
1tspBaking Soda
½tspsalt
1cupwhite chocolate chips
1cupcaramel bits
1cupcaramel sauce,homemade, store-bought, or made from melted down caramel bits
Preparation
Preheat oven to 350 degrees F.
Using an electric mixer, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt until evenly mixed.
Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and caramel bits, and stir until just combined.
Measure dough into rounded tablespoon-fulls, and roll into round balls.
Place on a parchment-covered baking sheet, and dot with extra chocolate chips if desired. Repeat with the remaining dough. Then transfer the cookie sheet to the freezer and chill for 10 minutes.
Transfer sheet to oven and bake for 8 to 10 minutes, until the tops of the cookies ever so slightly begin to brown.
Remove the pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with the remaining dough.
Once the cookies have reached room temperature, drizzle with caramel sauce if desired.
Store cookies in an airtight container for up to 5 days.
