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Gluten-Free Caramel Chocolate Chip Cookies

You would never guess that these cookies are gluten-free, with a perfectly gooey center, chewy caramel pieces, and a crispy outside. The dough is full of sweet vanilla and buttery flavor, sprinkled with puddles of gooey dark chocolate and cozy caramel. Delicious warm or cold, these will be your new go to gluten-free treat!
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 12 cookies
Ingredients Method

Ingredients
  

Caramel Shards
  • ½ cup granulated sugar
  • 2 Tablespoons unsalted butter
Gluten Free Cookies
  • 1 ¼ cups King Arthur Gluten-Free Measure for Measure Flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ cup salted butter melted and slightly cooled
  • ½ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 2 ½ teaspoons vanilla extract
  • 1 large egg
  • 1 Tablespoon whole milk
  • 1 cup bittersweet chocolate chunks
  • flakey sea salt for topping

Method
 

Start by making the caramel shards
  1. Line a baking sheet with parchment paper and set aside. Get out the butter so it's ready for when we add it to the sugar.
  2. In a medium sized saucepan, melt the sugar over medium heat stirring occasionally until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all melt down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for 5 minutes before using your hands to break it into small shards. Set aside while we make the cookie dough.
  3. Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside. 
Make the dough
  1. In a medium sized bowl whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until mostly combined (it will not fully combine, that's ok.). Whisk in the vanilla extract and egg until smooth and lightened in color. Add the dry ingredients and the milk, and fold together with a spatula. Fold in the chocolate chunks and ¾ cup of the caramel shards (keep the remaining ¼ cup to top later.) The dough will be sticky.
  3. Using a large cookie scoop, scoop the dough into balls and place on the previously prepared baking sheets about 2 inches apart. Press a few of the remaining caramel shards into the top of each of the cookies, and press a few more chocolate chunks on top if desired. Bake the cookies for 10 -12 minutes or until set and lightly browned on the edges, but still soft looking in the center.
  4. While the cookies are still hot, use a large cookie cutter or a bowl to gently nudge the cookies back into a circular shape. The caramel tends to melt out a little, so this is a helpful step. Sprinkle with flakey sea salt.
  5. Let the cookies cool for 10 minutes before enjoying warm (HIGHLY recommended!), or let cool completely and store in an airtight container for up to one week.)