Caramel Corn Chocolate Chip Cookies

Instructions

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda. 

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Form cookies by taking a 1 1/2 inch ball of the dough and rolling it together with several kernels of caramel corn.

Flatten the ball slightly to about an inch or so thick and place on the parchment lined cookie sheet at least two inches apart.

I find it best to chill the cookie dough balls in the fridge for 20 minutes or so before baking. As with many cookie doughs, this helps them not spread too much while baking.

Bake until medium golden brown around the edges, about 15 minutes for cookies this size.

Your oven may need a minute more or less. I recommend baking a couple of cookies as a test batch first to determine the proper baking time for your oven. I do this for every new cookie recipe I try.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Store cookies in an airtight container, if any actually last long enough to make it there.