Ingredients & Directions

3¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) room temperature butter
¾ cup granulated sugar
¾ cup Packed Brown Sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
10 soft caramel chews, cut to the size of chocolate chips
½ cup roughly chopped almonds
1 tablespoon course sea salt

Preheat oven to 375°F.

Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat).

Combine flour, baking soda, baking powder and salt in a bowl. Stir well to disperse the salt and baking soda within the flour. Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy. Add the eggs, one at a time daily yummy, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.

Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt. Bake for 10 to 12 minutes or until golden brown.

Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.
Yields: 55 cookies

Recipe provided by Shelly Ruybalid