Salted Caramel Chocolate Chip Cookies
This recipe creates the ultimate sweet and salty treat, combining rich chocolate and buttery caramel in a chewy cookie. By using a straightforward, reliable method and store-bought caramel bits, you get bakery-quality results without the fuss.
Ingredients
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup (2 sticks) Unsalted butter, softened
- 3/4 cup Granulated sugar
- 3/4 cup Packed brown sugar
- 1 tsp Vanilla extract
- 2 Large eggs
- 2 1/2 cups Semi-sweet chocolate chips
- 1 1/2 cups Caramel bits
- For sprinkling Coarse sea salt
Steps
- 1
Set your oven to preheat to 375°F.
- 2
In a large bowl, use a stand or hand mixer to beat the softened butter with the granulated and brown sugars for 2-3 minutes until the mixture is creamy and light.
- 3
Add the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- 5
Gently stir in the chocolate chips and caramel bits with a spatula.
- 6
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, about 2 inches apart.
- 7
Bake for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
- 8
Remove from the oven and immediately sprinkle the tops with coarse sea salt.
- 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro tips
- For a well-integrated dough, combine your dry ingredients (flour, salt, baking soda) in a separate bowl before adding them to the wet mixture.
- Properly creaming the butter and sugars until light and fluffy is a key step for creating a tender, chewy texture.
- Sprinkle the sea salt on the cookies the moment they come out of the oven so it adheres properly as they cool.