Salted Caramel Chocolate Chip Cookies Recipe
Salted caramel chocolate chip cookies combine buttery richness with the perfect balance of sweet and salty flavors. These indulgent treats feature gooey chocolate chips and chewy caramel pieces, topped with a sprinkle of flaky sea salt, creating a delightful contrast of textures and tastes in every bite.
Equipment
- Mixing bowls
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper
- Cookie scoop
- Rubber spatula or wooden spoon
Ingredients
- 1 tsp kosher salt
- 23 soft caramels, cut into thirds
- 2¾ cups all-purpose flour
- 1½ cups semisweet chocolate chips
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tbsp pure vanilla extract
- ½ cup granulated sugar
- 1 cup unsalted butter at room temperature
- 1 egg yolk at room temperature
- Flaky sea salt (optional)
- 1 large egg at room temperature
- 1½ cups semi-sweet choco chips
- ¾ cup packed light brown sugar
Instructions
- Combine flour, cornstarch, baking soda, and salt in a bowl.
- In a stand mixer with a paddle attachment, beat butter, brown sugar, and granulated sugar on high for 3 minutes.
- Add the egg, egg yolk, and vanilla, mixing well.
- Gradually add dry ingredients and mix on low until just combined.
- Fold in chocolate chips and caramel pieces with a spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop dough into balls and arrange on the prepared sheets.
- Bake for 8 minutes, then rotate pans and bake for another 3–4 minutes until edges are lightly golden.
- Sprinkle cookies immediately with flaky sea salt.
- Let cool completely before serving.
Notes
- Chilling the dough enhances flavor and prevents spreading during baking.
- Use soft caramel candies chopped into small pieces for even distribution.