4oz.caramel milk chocolatesabout 10 1-inch squares (see notes for substitute)
Preheat the oven to 350°F. Chop caramel milk chocolates into smaller chunks, about the size of chocolate chips. Keep aside.
In a large microwave-safe mixing bowl, melt butter for 30 to 40 seconds, until it's mostly melted, but not bubbling hot. Add sugar. Using a hand mixer and beat until fluffy and creamy.
Add the egg and vanilla, and beat it for about 15 seconds, until fully incorporated and smooth.
Add flour, baking soda and salt. Mix for 15 seconds, until the mix looks crumbly. Switch to a spatula and gently mix the dough until it looks smooth.
Add the caramel chocolate chips and fold them evenly into the batter. Divide the dough into 12 lime-size portions and roll between your palms, to make a smooth ball.
Place the cookie dough balls on a parchment lined baking sheet, leaving 2-inch space around the cookie. Bake for 10-11 minutes, or until the dough puffs up slightly, but the cookie looks pale golden in color. Remove the cookie sheet and cool for 30 minutes. This allows the cookies to cook a little more and retain their moist, chewy texture. Cool the cookies completely and store in an airtight container for up to a week.
Remember to melt the butter till it's mostly liquid, but not bubbling hot. If your microwave is strong, melt in increments of 10 seconds. It take me 15-20 seconds.
The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips. Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead.
To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.
Remove cookies when it looks slightly puffy and pale golden. It will look undercooked, and that it exactly how we want it to be. It will finish cooking during the resting time.
For best results, it is best to rest this cookie for 30 minutes before eating (you all your will power, as the wait is worth it ;)
Follow the whisking/mixing times as they will ensure that your cookie comes out moist. Over mixing can cause the dough to harden, resulting in a dry, flat cookie.
To store, cool completely and store in any airtight container for up to 1 week.
To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.