Fold in the white chocolate chunks and caramel chunks until evenly distributed throughout the dough.
Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Add Toppings (Optional): Gently press the assorted chocolate pieces into the tops of the cookies before baking.
Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Drizzle (Optional): If desired, drizzle the melted heavy cream over the cooled cookies for an extra touch of richness. You can warm the heavy cream in the microwave for a few seconds to make it easier to drizzle.
Tips for Success:
Room Temperature Butter: Using softened butter is crucial for achieving a creamy dough and the right cookie texture.
Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tougher cookies.
Chill Dough (Optional): For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Enjoy your irresistible white chocolate caramel chunk cookies! Let me know if you have any other questions.
