Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan
extremely well with cooking spray; set aside. I don't like the
cosmetic look of paper liners because of ridges they leave, and have
never tested this recipe with them and unsure if they stick.
To a large microwave-safe mixing bowl, add the butter and heat to
melt, about 1 minute on high power. Allow the butter to cool
momentarily so you don't scramble the egg.
Add the egg, sugars, vanilla, and whisk to combine.
Add the flour, cornstarch, baking soda, optional salt, and stir until
just combined; don't overmix
Fold in the chocolate chips.
Using a 1/4-cup measure, portion out the dough, into 12 equal-
sized pieces. I found that a scant 1/4 cup was an ideal size and
allowed for 12 cookies. If you use a slightly slightly overfilled 1/4-
cup, you may only yield 10-11 cookies. The chocolate chips may be
prone to falling out, but just keep pressing them back in, and
strategically place chips at the top of the dough mounds.
To the center of each dough mound, insert 1 caramel. Tuck the
sides up the dough up around the caramel so that it's totally
contained and sealed within dough. This is important so it doesn't
touch the sides of the pan while baking since they could turn into
sticky, molten mess. Roll each stuffed mound of dough between
palms to form smooth balls and place 1 ball into each of the 12
cavities of the prepared pan.
Bake for about 10 to 11 minutes, or until tops are just set; making
(carryover cooking) while they cool. Allow cookies to cool in pan for
15 to 20 minutes, or until firm enough to remove. I baked the
cookies shown for 10 1/2 minutes and allowed them to cool in pan
for 20 minutes. To dislodge cookies if you're having any trouble,
gently run the tip of rubber spatula around the rim of the cavity.
Don't use a knife because it'll scratch the pan. Or simply invert the
pan over a your work surface and tap on the bottom and they'll pop
out. Cookies will keep airtight at room temperature for up to 5 days
or in the freezer for up to 6 months. Unbaked cookie dough
mounds can be stored airtight in the refrigerator for up to 5 days,
or frozen for up to 4 months, so consider baking only as many
cookies as desired and save the remaining dough to be baked in the
future when desired.
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