Caramel Stuffed Chocolate Chunk Cookies - Tierani & Ryan

Ingredients:
3 sticks butter, softened
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 eggs
4 t. vanilla
4 cups flour
4 t. cornstarch
2 t. baking soda
1 t. salt
1 1/2 cups chocolate chunks
1/2 cup dark chocolate, finely chopped
18 caramel candies, cut in half to give you 36

Directions:
1. Preheat oven to 350º. Line baking sheets with parchment paper.
2. In a large bowl, add flour, cornstarch, baking soda, and salt. Whisk to combine. Set aside.
3. In the bowl of stand mixer, cream together butter and sugars for 2 minutes until light and fluffy. Then add the eggs and vanilla and beat for 2 more minutes.
4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
5. Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
6. Take a scoop of cookie dough, roll in into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up.
7. Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them for the oven.
8. Let cool on baking sheet completely before you move the to a wire rack. If you move them too soon, they're too delicate so they'll break and the caramel will ooze out beneath the cookie.