-
1
Note: This recipe is best if you chill the dough for at least 4 hours (or overnight) so plan ahead!
-
2
In a large bowl, whisk together the flour, baking soda, baking powder, cornstarch and fine sea salt. Set aside.
-
3
In another bowl, whisk together the butter, coconut oil, brown sugar and granulated white sugar until smooth and creamy. Whisk in the egg, milk and vanilla extract until combined.
-
4
Pour the wet ingredients into the dry and fold the ingredients together until no dry ingredients remain. Do not over-mix. Fold in the chocolate chips until evenly dispersed.
-
5
Pour the cookie dough out onto a sheet of plastic wrap. Wrap the dough into a tight ball and place in the fridge to chill for at least 4 hours or up to 12 hours.
-
6
Once your dough has chilled, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes to soften just a bit.
-
7
If your caramels have come individually wrapped, unwrap them. Place them on a baking sheet or large plate, and put them in the freezer for 15-20 minutes, while your dough softens.
-
8
Preheat your oven to 350 F and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
-
9
Roll your dough into 3 tablespoon-sized balls. In each ball, place an indentation with your thumb. Place a piece of caramel inside the indent, and then cover the caramel with the dough, so that no caramel peeks through and the ball is tight. Place the balls of dough onto the prepared baking sheets (about 6 per sheet-the cookies are large). Lightly press down on each ball of dough with the palm of your hand, just so it slightly flattens. Sprinkle each cookie with coarse sea salt.
-
10
Bake the cookies for 10-12 minutes or until the edges just begin to brown, but the middle still looks soft. Remove the cookies from the oven and let them sit on the baking sheets for 5 minutes, then transfer them to a wire rack to cool the rest of the way.
-
11
These cookies are best served warm, but will keep in an airtight container for about a week. Enjoy!
