Salted Caramel Cookies

From Abby C., Tampa, USA

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Ingredients:

• 2 3.5-ounce caramel-filled dark chocolate candy bars. IMPORTANT: For the best outcome, you must use the Ghirardelli dark chocolate salted squares!
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• Flaky sea salt, for sprinkling (Maldon salt)

Instructions:

1. Freeze the candy bars until hard, at least 1 hour; cut into ¼-inch pieces and keep frozen until ready to use.
2. Whisk the flour, baking soda, baking powder, and fine salt in a medium bowl.
3. Beat the butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined.
4. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.
5. Stir in the frozen chocolate pieces.
6. Line 2 baking sheets with parchment paper.
7. Bake for 8 minutes.
8. Once out of the oven, immediately sprinkle the cookies with sea salt.
9. Let cool completely on the baking sheets.

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