Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies
Ingredients & Measurements:
2 ¼ cup all purpose flour
1 cup packed brown sugar
½ cup granulated sugar
1 cup unsalted room temperature butter
2 whole eggs, room temperature
1 tsp. vanilla extract
¾ tsp. salt
1 tsp. baking soda
1 16 oz. bag salted caramel baking chips
1 cup semi-sweet chocolate chips

Instructions:
Step 1: Make Cookie Dough
Combine the sugar and room temperature butter until light and fluffy. Add eggs one at a time, making sure each egg is completely mixed in before adding the second egg. Mix in the vanilla extract. Add the flour mixture in two batches, mixing just until absorbed. Fold in the caramel chips and chocolate chips. 

Step 2: Bake Cookies
Using an ice cream scoop, portion out cookies on a parchment lined cookie sheet and bake in a 375 degree F. oven for 10-12 minutes. Remove pan from oven and allow cookies to cool on pan for 5 minutes before transferring to a cooling rack. 

You can store baked cookies in an airtight container on the kitchen counter for 3 days. 

You can also store the cookie dough in the refrigerator in an airtight container for up to 5 days. You can freeze cookie dough for up to a month.

Bonus Tip:Cookie Ice Cream Sandwich
Take vanilla ice cream out of the freezer and allow it to thaw slightly. Remove 2 cups of ice cream and mix with a spatula. Use an ice cream scoop to scoop out ice cream and place in the center of 1 cooled chocolate chip cookie. Place another cookie on top of ice cream and press down slightly to distribute ice cream evenly inside the cookie sandwich. Place the cookie sandwich on a parchment lined cookie sheet and place in the refrigerator for 30 minutes to chill. After cookies have chilled, remove from the freezer and wrap each one in plastic wrap. Store in the freezer for up to 2 weeks, place in a freezer safe bag to avoid freezer burn