Bits and Bobs
2 ¼ cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temp; 1 cup = 2 sticks)
¾ cup sugar
¾ cup brown sugar
2 eggs (room temp)
1 tsp vanilla extract
2 cups chocolate chips or chunks (~1 standard bag)
1 batch Fleur de Sel Caramels or 1 bag store bought soft caramels (like Werther's)
If making your own caramels, do so first to allow ample time to cool and set: Fleur de Sel Caramels
Whisk (or if you are like me, stir with a fork) together flour, salt, and baking soda in a bowl and set aside.
Cream together the butter and both sugars, beating until light and fluffy. If your butter is still cold, whip it alone for a few minutes until it is soft, or warm in microwave for a few short seconds. Beat in eggs one at time, scraping the bowl down after each addition. Then add the vanilla extract.
Add the flour in three turns: beat in one scoop of flour for a few seconds, scrape down sides and bottom of bowl, then repeat with two more scoops. Finally, stir in chocolate chips.
Preheat oven to 350°F.
Scoop tablespoon portions of the dough out onto a sheet pan. I like to use my silicone baking mat to line the pan to protect my cookies from becoming part of the pan. Push down the dough and make a thumb print in the middle of the dough.
Roll caramel (either the pre-made Fleur de Sel Caramels or store bought soft caramels) into marble-sized pieces.
Bake cookies in preheated oven for 5 mins. Put one marble of caramel into the thumb print of each cookie. Bake for another 5 minutes. Remove from oven and immediately sprinkle the melted caramel center with a little more Fleur de Sel. Let cookies cool on the pan for a few minutes, then transfer to a cooling rack to allow the caramel to finish setting.
Yields about 3 ½-4 dozen cookies.