Chocolate chip cookies with caramel

Ingredients:

• 0.5 cup (60 g) salted butter at room temperature
• 2/3 cup brown sugar
• 0.5 cup granulated sugar
• 1 large beaten egg
• 1.5 cups baking flour
• 0.5 tsp pumpkin pie spice
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1/3 cup chopped bittersweet chocolate
• 1/4 cup (60 g) crushed red or green mint candies

Preparation:

1. Preheat oven to 180°C.
2. In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat on high speed until the sugar is no longer noticeable and the mixture is light and fluffy, about 4 minutes.
3. Scrape down the sides of the mixer, then add the egg and beat on low speed until smooth.
4. Prepare the dry ingredients. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, and baking soda. Stir together with a spoon or fork.
5. Scrape down the sides of the mixer bowl, then add half the flour mixture. Beat on low speed until smooth; this will take 5-6 revolutions of the paddle. Then scrape down the sides of the bowl again to remove any excess flour, then add the remaining flour and beat on low speed. Turn off the mixer.
6. Add the chopped chocolate and caramel candies. Turn the mixer back on and mix on low speed until smooth; this will only take 3-4 turns of the paddle.
7. Line 3 baking sheets with parchment paper. Form golf ball-sized balls of dough, using 1 tablespoon of the mixture per ball, and place 8 balls on each sheet, spacing them 3.5 inches (9 cm) apart. Bake until golden brown around the edges and still soft in the center, 13 to 15 minutes.
8. Let the cookies cool on the baking sheets for 2 minutes. Carefully remove the parchment from the baking sheets without removing the cookies, and place them on a wire rack to cool completely.