If there has ever been a better 'pick me' cookie, then I haven't eaten it yet.These Caramel Chocolate Chip Cookies scream 'pick me' at you from a table full of desserts.They are the one cookie everyone reaches for, and the salty flakes on top keep them coming back for more.

Modeled after New York's Magnolia Bakery's big salty chocolate chip cookie with caramel studded throughout, you just might want to double this recipe from 6 cookies to make 1 dozen.I had a cookie just like this in New York a few weeks ago.There are hundreds of bakeries in New York, but I went to my old stand-by: Magnolia Bakery.  I originally went to the bakery for a chocolate cupcake with the prettiest purple frosting, but I came out with the cookie that everyone in line in front of me ordered.

I mean, let's be real: I also had the cupcake.When have I ever not had the cupcake? But, when everyone else in line in front of you orders a big chocolate chip cookie with a generous amount of salt plus caramel chunks, you follow suit! It was heavenly.I knew I had to recreate it at home for you.

How to Make Caramel Chocolate Chip Cookies To make this recipe, I started with my usual recipe of 1 dozen chocolate chip cookies, but I left out the shortening so the cookies would spread more.The Magnolia Bakery cookies had crisp edges, which usually means all butter, no shortening.Plus, at least a dozen of you a day ask me if you can substitute the shortening in that recipe for butter, so

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