Caramel-Stuffed Chocolate Chip Cookies
"It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges...."
INGREDIENTS
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3 cups unbleached all-purpose flour
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1 1/2 cups packed light-brown sugar
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1/2 cup granulated sugar
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1 teaspoon kosher salt
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2 sticks cold unsalted butter, cut into 1/2-inch pieces
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12 ounces semisweet chocolate chips (1 whole bag)
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
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24 caramels, such as Kraft, halved
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