Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 1 1/4 cups packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (mini or regular)
- 3/4 cup caramel bits
Instructions
- Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour, salt, baking powder & baking soda; beat until combined. Mix in chocolate chips and caramel bits.
- Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto baking sheets lined with parchment paper or a silpat, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely. Enjoy!