2cups(250g)bread flouryou may use AP flour instead if you don't have it on hand
4teaspooncornstarch
2teaspoonbaking soda
1teaspoonsalt
1 ½cups(255g)chocolate chunks
½cup(88g)dark chocolatefinely chopped
18caramel candiescut in half to give you 36
Instructions
Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
Take a scoop of cookie dough, roll it into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up.
Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
Let cool on baking sheet COMPLETELY before you move them to a wire rack. If you move them too soon, they're too delicate so they'll break and the caramel will ooze out from beneath the cookie.
Store in an airtight container.
Notes
You can use 4 (FOUR) cups of AP flour if you do not have bread flour but do not use 4 cups of AP flour AND 2 cups of bread flour. It's either 2 cups of AP + 2 cups of bread flour or 4 cups of AP flour.Source: adapted from Averie Cooks