The Best Chewy Salted Caramel Chocolate Chip Cookies
These chewy salted caramel chocolate chip cookies are packed with dark chocolate chunks and crunchy caramel bits, all wrapped in a soft, buttery dough with just the right touch of sea salt.
Equipment
- 1 Mixing bowl large
- 1 Electric stand mixer with paddle attachment
- 1 Baking sheets lined with parchment
- 1 Spatula for shaping cookies
Ingredients
Cookie Dough
- 1 batch Hard caramel prepared and chopped
- 1.5 cups Light brown sugar packed
- 0.5 cup Granulated sugar
- 16 tablespoon Unsalted butter room temperature
- 1.5 tablespoon Real vanilla extract
- 2 Eggs large, room temperature
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt
- 3.25 cups All-purpose flour
- 1.5 cups Dark chocolate chips or chunks
- to taste Sea salt flakes optional, for topping
Instructions
Instructions
- Make the 5-minute hard caramel and let it cool until solid. Chop into chocolate chip-sized bits.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Cream the butter, brown and granulated sugar, and vanilla on medium speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Then mix in baking powder, baking soda, and sea salt for 1 more minute.
- Add flour and mix until just blended. Fold in chocolate chips and caramel bits.
- Scoop 2-tablespoon dough balls onto baking sheets with room to spread. Press extra chips on top.
- Bake for 11 minutes or until edges set and centers look soft. Use spatula to round shapes.
- Return to oven for 1 more minute. Cool cookies on sheet for 10 minutes, then move to rack.
- Sprinkle with salt flakes if desired and serve.
Notes
Freeze leftover dough balls and bake straight from the freezer when needed. Press extra chips on top before baking.