Preheat your oven to 400°. Line a cookie sheet with parchment paper or with a silicone baking mat. Set it inside of another cookie sheet (you’ll be baking on a stack of 2 cookie sheets) and then set aside.

Cut the cold butter into small portions and add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Turn the mixer on with the paddle attachment, mixing until there are no pieces of butter left and everything is incorporated. This will take about 5 minutes.

Scrape the sides of the bowl and add in the eggs and vanilla. Mix until the egg has been completely combined.

Next, add the flour, cornstarch, baking powder and salt. Mix until a soft dough forms.

Add in both types of chocolate chips, mixing until evenly distributed.

Now divide the dough, weighing out 6 oz portions with a food scale. If you do not have a food scale, you can use a generous scoop from a #12 cookie scoop or about 3/4 cup of cookie dough.

Flatten each portion of dough and place 2 unwrapped caramels in the center before gathering all of the dough and rolling into a ball around the caramel.

Pinch and squish the dough so there are large dimples in the dough (for appearances).

Arrange 5 of the dough balls on the prepared cookie sheet (remember, you will use a double layer of cookie sheets stacked on top of each other) and then bake.

Bake at 400° for 10 minutes. Remove from the oven, reshape with the back of a spoon or large cookie cutter if needed. Press a large pretzel into the center of each cookie and then return to the oven for an additional 2-3 minutes or until the tops of the cookies are golden brown.

Remove from the oven and allow the cookies to cool on the hot pan for at least 25 minutes before enjoying.

Repeat with remaining dough and enjoy!