Ingredients
Method
Prep the oven and dry mix
- Preheat oven to 375F, then line baking sheets with parchment for easy release.
- Whisk flour, baking soda, cornstarch, and salt until evenly combined and no dry streaks remain.
Cream and combine
- Beat butter and both sugars until very light and fluffy, with the mixture looking paler and aerated.
- Add eggs one at a time, mixing after each addition until fully incorporated, then add vanilla extract.
- Fold in the flour mixture just until no dry flour remains.
- Fold in chocolate chips and caramel bits so they’re distributed throughout the dough.
Scoop, bake, and finish
- Scoop dough into 2-tablespoon rounds and place them on the baking sheets with space between.
- Bake for 10-12 minutes at 375F until edges are golden but centers still look slightly underdone.
- Immediately press extra chocolate chips and caramel onto the tops if desired while the cookies are still hot.
- Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes before moving the cookies.
Notes
Pro tip: pull the cookies when the centers still look slightly underdone— they will finish setting as they cool on the pan for 5 minutes. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months. For a dairy-light swap, use a 1:1 plant-based butter stick that creams well (texture may vary slightly).