Ingredients
¾cupunsalted butter,softened to room temperature
¾cupbrown sugar,packed light or dark
¼cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
2cupsall-purpose flour,spoon & leveled
2tspcornstarch
1tspBaking Soda
½tspsalt
1cupsemi-sweet chocolate chips
½cupunsalted or salted pecans,chopped
16caramels,wrapped, cut into 4 or 5 pieces each
sea salt,for sprinkling
Preparation
In a large bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color.
Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick.
Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats.Set aside.
Roll balls of dough and arrange 3 inches apart on the prepared baking sheets.
Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.
Bake for 10 to 11 minutes, until barely golden brown around the edges. The centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
