Line 4 baking sheets with parchment paper or silicon baking mats (you may work in batches if you happen to don’t have 4 baking sheets).

In a mixer ideally fitted with a paddle attachment, beat the butter and sugars collectively till gentle and fluffy, about 3 minutes. Add the vanilla then beat within the eggs, separately, scrapping down the perimeters of the bowl.

In a separate bowl, whisk collectively the flour, baking powder, and ¼ teaspoon vanilla salt. Flip the mixer to low then add the flour combination, beating simply till mixed. Scape the underside and sides of the blending bowl with a spatula and ensure all of the components are mixed.

Drop 1 tablespoon of batter (use a small ice cream scoop to make it straightforward) onto the ready baking sheets leaving two inches between the cookies. Place a caramel on high of every and grind one or two grinds of vanilla salt onto every caramel. Place one other 1 tablespoon scoop on high of every caramel and utilizing dampened fingers, make sure that the caramel is totally coated by the cookie dough and flatten the cookies barely.

Preheat oven to 350°F. Refrigerate the cookies for quarter-hour then bake for 7 minutes, rotate the baking sheets and bake for an additional 8 minutes. The cookies ought to begin to brown across the edges, they’ll look just below baked. Let cool on the pans for 10–quarter-hour then take away to wire racks over parchment paper.

Soften the chocolate chips and drizzle over the cookies – I like to make use of a fork to do that. Grind one or two grinds of vanilla salt over every cookie and let the chocolate harden.