Salted Caramel Chewies

• 2-1/2 cups All Purpose Flour, Unbromated And Unbleached
• 1/2 teaspoons Aluminum-free Baking Soda
• 1/4 teaspoons Aluminum Free Baking Powder
• 3/4 cups Unsalted Butter, No Need To Thaw
• 1-3/4 cup Dark Brown Sugar
• 1/2 teaspoons Celtic Sea Salt
• 1 whole Egg
• 1 whole Egg Yolk
• 1 Tablespoon Pure Vanilla Extract
• 2 Tablespoons Dark Brown Sugar
• 2 Tablespoons Raw Cane Sugar
• 1/2 teaspoons Celtic Sea Salt For Sprinkling- Any Good (sea Salt, Kosher Salt Or Fleur De Sel) Salt Except NO Table Salt!

1. 1. Preheat oven to 375 degrees F. Combine the flour, baking soda, baking powder and set aside.
2. 2. Place butter into a medium saucepan over medium heat. Make your Beurre Noisette (Browned Butter) Note: see my recipe box for full recipe.
3. 3. Pour the brown butter into a large mixing bowl. Add the brown sugar and salt, mix until all ingredients are wet. Add the egg, egg yolk, and vanilla extract. Mix until combined.
4. 4. Add the flour mixture into the creamed mixture in three parts. Mix just until the flour is completely combined and the dough is very thick.
5. 5. Take 1/2 a tablespoon-sized pieces of dough (I took my cookie scoop, scooped it level, removed the dough and then separated it into two) and gently roll them into ball shapes.
6. 6. Dredge them in the sugar dredging mixture (which is the remaining brown sugar plus the cane sugar) until well-coated. Place on the baking sheet and lightly sprinkle with the salt.
7. 7. Bake for 7-9 minutes or until the edges have browned a bit and they look set. Be careful not to over-bake. Remove from cookie sheet and allow to cool on plate, wax paper or cooling rack.

flour, aluminumfree baking soda, ubc, butter, brown sugar, salt, egg, egg, vanilla, brown sugar, sugar, salt

Taken from tastykitchen.com/recipes/desserts/salted-caramel-chewies/ (may not work)