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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 325ºF.
Step 2
In a small bowl, whisk the butter and sugar together.
Step 3
Add the vanilla and egg yolk. Whisk until smooth and creamy.
Step 4
Sprinkle the flour, baking soda, and salt over the wet ingredients, and stir until just mixed.
Step 5
Fold in the white chocolate chips. Set aside.
Step 6
Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
Step 7
Scoop the dough into 8-12 portions depending on how many cookies you want. They will spread some- so leave at least 1-2 inches between each scoop of dough.
Step 8
Use a spoon to drizzle caramel over each ball of cookie dough. (Note: You will have caramel leftover. You just want a thin drizzle on each ball of dough, don't try to coat the entire surface. See image above.)
Step 9
Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.
Step 10
Immediately top with flaky sea salt after removing from the oven.
Step 11
Cool on the cookie sheet for 5 minutes then transfer to a wire rack.
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