Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
Use an electric mixer to cream together the sugars and butter until light and fluffy. Add the egg and vanilla, and beat on low speed until combined.
½ cup unsalted butter, ⅔ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 tablespoon pure vanilla extract
Pour in the flour, cornstarch, baking soda, and salt. Continue to mix on low speed until combined, but don’t over mix.
1 ½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¼ teaspoon kosher salt
Use a wooden spoon or spatula to fold in the chocolate chips and caramel chips.
⅔ cup semi-sweet chocolate chips, ⅔ cup caramel chips
Place the dough in the refrigerator to chill for at least 30 minutes.
After the dough chills, form it into balls about 1 ½ inches in diameter. Place it on the baking sheet about an inch or two apart (the cookies will spread some). Bake for 10-12 minutes or until the edges are lightly browned. The centers will still be soft. Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
Store in an airtight container for up to 5 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 2 cookies. Actual calories will vary. The chocolate chip caramel cookies can be stored in a sealed container for up five (5) days.