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Perfect Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies - featured image
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These Perfect Salted Caramel Chocolate Chip Cookies are thick, soft, and chewy with gooey pockets of caramel and a salty crunch on top. A happy accident turned household staple that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips (semi-sweet and dark chocolate mix)
  • ½ cup salted caramel sauce (thick, not runny)
  • 1 teaspoon flaky sea salt (for sprinkling)

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  2. Add the wet ingredients: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until just combined. The mixture may look slightly curdled.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips: Using a spatula, gently fold in the chocolate chips until evenly distributed.
  6. Swirl in the caramel: Pour the salted caramel sauce over the dough and gently swirl it in with a knife or spatula, creating ribbons of caramel. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).
  8. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Use a cookie scoop (about 2 tablespoons) to portion dough balls. Place them 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are golden brown and centers are still slightly soft.
  10. The finishing touch: Remove from oven and immediately sprinkle a pinch of flaky sea salt over each cookie. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Use thick caramel sauce, not thin syrup. Flaky sea salt is essential for the best flavor. Store in an airtight container with a slice of bread to keep soft. Freeze baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: salted caramel chocolate chip cookies, easy cookie recipe, chewy cookies, caramel cookies, chocolate chip cookies

Find it online: https://chloeplate.com/perfect-salted-caramel-chocolate-chip-cookies-easy-recipe/