The Best Chewy Salted Caramel Chocolate Chip Cookies
A rich, chewy cookie packed with gooey caramel shards, melty dark chocolate, and a sprinkle of sea salt—made quick and moist thanks to pressure cooker magic.
Equipment
- 1 Mixing bowl large
Ingredients
Cookie Dough
- 16 tablespoons Unsalted butter room temperature
- 1 ½ cups Light brown sugar packed
- ½ cup Granulated sugar
- 2 Eggs large, room temperature
- 1 ½ tablespoons Vanilla extract real
- 3 ¼ cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt plus flakes for topping
- 1 ½ cups Dark chocolate chips or coarsely chopped chocolate
- 1 batch Chopped hard caramel made ahead, cooled and frozen
Instructions
Pressure Cooker Instructions
- Make your hard caramel first and cool completely. Chop into chip-size pieces and place in freezer.
- Cream together butter and sugars in a mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. Mix dry ingredients into wet just until blended.
- Fold in dark chocolate chips and chopped, chilled caramel evenly into dough.
- Portion dough using a 2-tablespoon scoop. Place on heatproof rack, top each with 3–5 chocolate chips.
- Pour 1 cup water into bottom of pressure cooker. Place a trivet or steaming rack inside, then set cookie rack on top.
- Seal the lid ensuring float valve is down. Cook on high pressure for 8 minutes.
- Quick release pressure, then carefully remove lid. Let cookies cool slightly.
- Serve warm with flaky sea salt sprinkled on top if desired.
Notes
Store leftovers in an airtight container at room temperature for 3-4 days, or freeze and reheat in microwave for 10-15 seconds.