Salted Caramel Crunch Cookies

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mats, set aside. (Unless you plan on chilling the dough for best texture results, then skip this step for now.)
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, cornstarch, salt and cinnamon.
• Add butter, combine with a spatula or with a handheld mixer until crumbly.
• Add eggs and vanilla extract and beat until well combined.
• Fold in toffee chips, caramel squares and pecans. (Optional: reserve a few toffee chips, caramel squares and pecans to top cookie dough with for a prettier presentation.)
• Optional: Cover and chill the dough in the refrigerator for 2 hours, or up to 24 hours. Allowing the dough to rest will help the flour to absorb better, so the thicker and chewier the final texture will be.
• Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2-inches per cookie for spreading. (If you reserved extra toppings, place them on top of cookie dough now.)
• Bake for 12 minutes, or until the edges of cookies are set and golden brown. Remove from oven and immediately sprinkle with flaky sea salt, to taste.
• Let cookies cool and set up for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Notes:

• Storage: Place cooked cookies in an aright consenter and store at room temperature for up to 5 days. Store them with a piece of white bread to keep them extra soft and chewy. Replace the slice of bread every few days as it goes stale.
• Caramel Squares: I used Kraft caramel squares, with each square cut into 4 pieces. However, many readers have commented that their caramels harden. So, to ensure it stays soft, I recommend using Werther’s Soft Caramels instead, found in the candy section of the grocery store. You can also use caramel bits, but I find they are a little too small and not as chewy.
• Flaky Sea Salt: Give the perfectly salty finish to your cookies to balance out the sweet. Regular sea salt, nor table salt, will have the same taste. Th