In a medium bowl, sift together the flour, baking soda, and salt. Set aside
2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat butter, brown sugar, and white sugar together for 2 minutes on high. The butter should be light and fluffy. Add in vanilla and eggs. Mix on medium-high for 1 minute. Scrape the bowl..
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Slowly add in the dry ingredients. Mix until cookie dough is formed. Add in chocolate chips and mix.
1 ¾ cup Semi-sweet chocolate chips, ¼ cup Mini chocolate chips
Prepare a cookie sheet with parchment paper. Use a 3oz cookie scoop to scoop cookie dough. Flatten the cookie dough ball into a disc. Fill it with 1 soft caramel. Roll the cookie dough back into a ball. Place on cookie sheet. Fill the rest of the cookie dough.
22 Soft caramels
Chill for 2 hours or overnight. If overnight, cover with foil. Then, let it sit on the counter for 20 minutes before baking. Preheat oven to 350°F. Prepare 2 large cookie sheets with parchment paper.
Place 6 cookie dough balls per cookie sheet and bake 13-15 minutes. It should be lightly golden brown on the edges and slightly under done in the middle. If you have a large biscuit cutter, you can use it to make the cookies circular. Top with little caramel pieces and chocolate chips.
Let cookies sit on cookie sheet for 5 minutes before transferring to a cooling rack. These cookies are best enjoyed slightly warm.