Caramel-Stuffed Chocolate Chip Cookies

LOVE at first bite!!
(makes 12)

3 cups unbleached all-purpose flour
1&1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 t. baking powder
3/4 t. baking soda
1 t. kosher salt
2 sticks cold unsalted Kerrygold* butter cut into 1/2" pieces
12 oz. semisweet chocolate chips (1 whole bag)
2 large eggs, room temp.
1 t. pure vanilla extract
24 caramels, such as Kraft, halved

Preheat oven to 375, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on med. speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla. Line 2 baking sheets with parchment paper. Scoop dough into 4 oz. balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 min. Bake, with one sheet on each rack, 10 min. Reduce hat to 350, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7-10 min. more. Remove from oven. Bang sheets on a counter top a few times to create cracks in tops of cookies. Place sheet on a wire rack; let cool completely. Cookies can be stored in an air-tight container at room temp. up to 3 days.

"If you're not living in Joy, choose again."

Love,

MM