Prep: Unwrap your caramels, and leave 15 of them whole for stuffing inside the cookies. Slice the rest into 2-3 pieces each. Those will be used on top of the cookies.

Make the Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars well. Add the vanilla and eggs and whisk until well combined and smooth, about 30-60 seconds. Add the dry ingredients and stir with a wooden spoon or spatula until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Stir in the chocolate chips last.

Rest the Dough: This recipe used to reqiure a 2 hour chill, but now requires just a 20 minute rest in the fridge or freezer before scooping the balls and baking!

Prep Cookie Dough Balls: Form the dough into balls 90 grams each. Flatten each dough ball, and place a caramel candy in the center, and then wrap the dough around it to encase it. Press 1-2 of the sliced caramel pieces on top of each cookie dough ball, along with a few extra chocolate chips

Bake the Cookies: Preheat your oven to 365° F. Line a few cookie sheets with parchment paper or silicone baking mats. Place about 5-6 cookie dough balls on a sheet, leaving room for them to spread. Bake for 10-12 minutes. The centers of the cookies will look a tad underdone, but the edges should be set when gently tapped, and will be lightly golden brown. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker, and helps re-contain any that spread a bit more in the oven. They'll set up to the perfect soft-baked texture as they cool.

Serve + Store: Let cookies cool on the pan until they're not too hot, then dig in while they're warm! Store cooled cookies in an airtight container for 4-5 days or longer in the fridge. Re-warm in the microwave or oven for warm, gooey perfection.

Freezing Cookie Dough: Once you've got your dough scooped into balls, freeze them on a baking sheet, covered with a clean kitchen towel. Once solid, transfer to an airtight freezer-safe container or bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above. Make-Ahead Tip: Cookie dough can be portioned, stuffed with caramel, and stored in an airtight container in the fridge for 2-3 days before baking.