Step 1

Line one baking sheet with parchment paper. This will be used to chill the filled cookie dough. Set aside.

Step 2

To the bowl of a stand mixer with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Step 3

Add the eggs, one at a time, mixing well after each addition until fully incorporated.

Step 4

In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 5

Add the chocolate chips. Mix gently until the chocolate is evenly distributed throughout the dough.

Step 6

Using a 2-tablespoon scoop, drop balls of dough onto the lined baking sheet. Divide each ball of dough in half, then flatten each half.

Step 7

Place a caramel on one of the flattened halves. Then, place the second flattened half on top of the caramel. Carefully mold the dough around the caramel to fully enclose it, sealing any gaps to prevent the caramel from leaking during baking. Repeat with the remaining dough.

Step 8

Place the filled cookie dough balls into the refrigerator to chill for an hour.

Step 9

Towards the end of the chilling time, preheat the oven to 350°F. Line two additional baking sheets with aluminum foil and sprinkle each with kosher salt. Set aside.

Step 10

Once the dough has chilled, arrange the cookies on the foil-lined baking sheets, spacing them about 2 inches apart.

Step 11

Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake; the cookies will continue to set as they cool.

Step 12

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.