Makes 4 Dozen Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
2 tsp Sutter Buttes Applewood Smoked Salt
1 cup unsalted butter, melted and cooled
1 cup packed dark brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk
1- 1/2 cup dark chocolate chips
1-1/2 cup caramel bits
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and caramel by hand using a wooden spoon. Wrap and refrigerate dough overnight, or at least an hour.
Preheat oven to 375°. Line cookie sheets with silicone baking mats or parchment paper. Take cookie dough out to room temperature while the oven heats.
Using a medium cookie scoop (or roll 2 Tbsp), drop cookie dough onto the prepared sheets about 2 inches apart. Sprinkle with additional smoked salt if desired.
Bake for 8 minutes or until edges are barely golden (they will look underbaked). Cool on baking sheets for 10 min before transferring to wire racks. Store at room temperature in an airtight container.