Salted Caramel Chocolate Chip Cookies
Soft and chewy chocolate chip cookies studded with craggy pieces of dark chocolate caramels and topped with flaky sea salt. Irresistible!
Ingredients
- 2 cups plus 2 Tablespoons (10 5/8 oz.) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaked sea salt plus more for sprinkling
- 12 Tablespoons (3/4 cup, 6 oz.) unsalted butter melted and cooled slightly
- 1 cup (7 oz.) packed brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cups dark or semi-sweet chocolate chips or chunks
- 12 dark chocolate caramel squares Ghirardelli or similar
Instructions
- Preheat oven to 325 degrees F. Line cookie sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together flour, baking soda, and sea salt; set aside. With an electric mixer or by hand, beat the butter and sugars until well-combined. Beat in the egg, yolk, and vanilla extract.
- Add dry ingredients and mix at low speed just until dough is evenly combined. Gently stir in the chocolate chips.
- Portion out a large scoop of dough. (You can either use a large, 3 tablespoon dough scoop to make heaping mounds, or scantly fill a 1/4 cup measuring cup.) Roll into a ball. Hold the ball in the fingertips of both hands, and twist to pull it apart into two roughly equal halves. Place the halves onto the cookie sheet, jagged surface facing up, leaving about 2 inches between the cookies.
- Use a sharp knife to cut the chocolate caramel squares into quarters. Gently press 1 or 2 of the cut pieces into the top of each cooke dough ball.
- Bake, rotating pans halfway through, for 12-14 minutes, just until the cookies are light golden brown with slightly hardened edges and soft, puffy centers. You want to remove them just before they look completely done, so the inside stays very tender. Sprinkle immediately with a light dusting of sea salt.
- Cool cookies on baking sheets for 10-15 minutes, then transfer to a wire rack. Enjoy!
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Notes
- Freezing Dough Balls: After pulling apart, the balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes. Once the dough balls are frozen solid, transfer them to a freezer bag or other storage container (they can touch at this point). When ready to bake, place frozen dough balls on lined cookie sheets and bake as directed above, adding 2-3 minutes to the baking time.
- Recipe: Adapted from our favorite Bakery-Style Chocolate Chip Cookies.
Nutrition Estimate
Calories: 215 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 17 mg, Sodium: 73 mg, Potassium: 91 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 190 IU, Calcium: 18 mg, Iron: 1 mg