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preheat oven to 350 degrees f. line a baking sheet with reynolds parchment paper and set aside. whisk together flour, kosher salt, baking powder and baking soda; set aside. mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy. beat in eggs, one at a time. add vanilla and beat. slowly add flour mixture, mixing gently until incorporated. fold in caramel filled chocolate candies and chocolate chips. roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed. place dough balls on parchment lined baking sheets. bake cookies for 1012 minutes. cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely. drizzle cooled cookies with melted chocolate and sprinkle with sea salt. chill cookies until chocolate sets.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate