2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
1 & 1/2 cups chocolate chips
18-20 caramels, such as Kraft (about 1 cup)
Preheat oven to 375F. Line a baking sheet with parchment paper.
Place 1 tablespoon of the flour into a small bowl. Chop each caramel into 6-8 pieces and lightly coat with the flour. Whisk together remaining flour, baking soda, baking powder and salt in a medium bowl.
In a large bowl, cream together butter and sugars until light, about 2 minutes. Add in eggs one at a time. Don’t worry if the batter separates, just keep beating until it becomes smooth. Stir in flour mixture, followed by caramels and chocolate chunks/chips until batter is uniform and no streaks of flour remain.
Drop rounded tablespoonfuls onto the baking sheet. Cookies will spread, so allow at least 2 inches between each cookie. Bake for 10-11 minutes, until cookies are lighlty browned around the edges. Allow to cool on the cookie sheet for 5-10 minutes before removing to a wire rack to cool completely. If the cookies stick to the parchment, allow them to cool longer before removing them.
Makes about 4 dozen