Salted Caramel Chocolate Chip Cookies get their rich flavor from caramel bits and semisweet chocolate chips. The sea salt, sprinkled on top, complements the richness with a salty bite!
Preheat oven to 375 degrees. Line 2 baking pans with parchment paper.
In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, and salt.
In a large bowl, beat the butter, and sugars with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
Slowly add in the flour mixture and beat until just combined. Stir in the chocolate chips and caramel bits.
Drop the dough by 1.5-tablespoon portions about 2 inches apart on the prepared pans. Sprinkle a pinch of salt on each cookie.
Bake about 13 minutes until golden brown. Allow the cookies to cool on the baking pan for 3 to 5 minutes before moving them to a wire rack to finish cooling.