Salted Caramel Chocolate Chip Cookies

The classic chewy chocolate chip cookie gets an irresistible twist when stuffed with caramel and topped with sea salt.

byJocelyn Delk Adams

6

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What makes chewy chocolate chip cookies so masterful is the perfect texture. It doesn’t get any better, that is unless you decide to stuff it with caramel and sprinkle on some sea salt. These cookies take the beloved classic to a whole new level.

Combining the worlds of chocolate chip cookies and caramel results in an indulgent treat that’s hard to resist. The cookies are larger than the standard size, which just means more deliciousness in every bite.

Want to nail the perfect chocolate chip cookie every time? Here are a couple of tips: First, always cream the butter and sugar until it’s light and fluffy; this step is crucial for that perfect texture. Second, make sure to chill your dough before baking—it helps the cookies keep their shape and prevents spreading. Lastly, don’t be afraid to underbake just a bit if you love them chewy; they’ll continue to cook on the baking sheet after you take them out. However, if you are looking for crispy edges – do bake them a little longer.

How to Make Salted Caramel Chocolate Chip Cookies

Prepare the Dry Ingredients

• Preheat your oven to 350°F (175°C).
• In a medium-sized bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

Cream the Butter and Sugars

• In the bowl of your mixer, add the softened butter, granulated sugar, and brown sugar.
• Cream together on high speed for 3-4 minutes until the mixture is light and fluffy.

Incorporate the Wet Ingredients

• Add the egg and egg yolks one at a time, beating until each is fully incorporated.
• Add the vanilla extract and beat until the mixture is smooth.

Combine Dry and Wet Mixtures

• Turn your mixer to low speed and add the flour mixture in three intervals, beating after each addition until well combined.
• Stir in the chocolate chips.

Chill the Dough

• Place the dough in the refrigerator for at least 1 hour (2 hours is even better) to chill.

Form the Cookies

• Scoop cookie dough into balls the size of a tablespoon.
• Take an unwrapped caramel and press it into the center of one ball of dough. Cover the caramel with another ball of dough and roll into a larger ball.
• Place the dough balls on a parchment paper-lined cookie sheet, spacing them at least 1½ inches apart.

Bake the Cookies

• Bake in the preheated oven for 11-14 minutes. If you like your cookies soft and chewy, remove them at 11 minutes. For a crisper texture, bake for 14 minutes or longer.
• Sprinkle the cookies with sea salt immediately after removing them from the oven.
• Let cool and serve.

Recipe Notes

• For the best results, ensure your butter is softened to room temperature before beginning.
• Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
• Adjust the baking time based on your preferred cookie texture: shorter for chewy cookies, longer for crispier ones.
• Store cookies in an airtight container to maintain their freshness.

Salted Caramel Chocolate Chip Cookies

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5 from 6 reviews

• Author: Jocelyn Delk Adams
• Total Time: 33 mins
• Yield: About 20 large cookies

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Description

Spruce up plain chocolate chip cookies with a salted caramel. A classic gets a great update when stuffed with caramel and topped with sea salt.

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Ingredients

2½ cups all-purpose flour (300g)

2 teaspoons cornstarch (5g)

¾ teaspoon salt (4.5g)

1 teaspoon baking powder (5g)

1 teaspoon baking soda (5g)

1 cup unsalted butter, softened to room temperature (227g)

½ cup granulated sugar (100g)

1½ cups packed brown sugar (300g)

1 large egg plus 2 egg yolks at room temperature

1 tablespoon pure vanilla extract (15ml)

2 cups semi-sweet chocolate chips (340g)

Individual wrapped caramels

Sea salt

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Instructions

Prepare the Dry Ingredients

• Preheat your oven to 350°F (175°C).
• In a medium-sized bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

Cream the Butter and Sugars

• In the bowl of your mixer, add the softened butter, granulated sugar, and brown sugar.
• Cream together on high speed for 3-4 minutes until the mixture is light and fluffy.

Incorporate the Wet Ingredients

• Add the egg and egg yolks one at a time, beating until each is fully incorporated.
• Add the vanilla extract and beat until the mixture is smooth.

Combine Dry and Wet Mixtures

• Turn your mixer to low speed and add the flour mixture in three intervals, beating after each addition until well combined.
• Stir in the chocolate chips.

Chill the Dough

• Place the dough in the refrigerator for at least 1 hour (2 hours is even better) to chill.

Form the Cookies

• Scoop cookie dough into balls the size of a tablespoon.
• Take an unwrapped caramel and press it into the center of one ball of dough. Cover the caramel with another ball of dough and roll into a larger ball.
• Place the dough balls on a parchment paper-lined cookie sheet, spacing them at least 1½ inches apart.

Bake the Cookies

• Bake in the preheated oven for 11-14 minutes. If you like your cookies soft and chewy, remove them at 11 minutes. For a crisper texture, bake for 14 minutes or longer.
• Sprinkle the cookies with sea salt immediately after removing them from the oven.
• Let cool and serve.

Notes

• For the best results, ensure your butter is softened to room temperature before beginning.
• Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
• Adjust the baking time based on your preferred cookie texture: shorter for chewy cookies, longer for crispier ones.
• Store cookies in an airtight container to maintain their freshness.

• Prep Time: 20 mins
• Cook Time: 13 mins
• Category: Baking, Dessert
• Method: Oven Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

About the Author

Jocelyn Delk Adams

Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother devoted to classic desserts and savory recipes, modern trends and showcasing the pastry field in an accessible way. She is a brand ambassador and writer for top brands such as Pillsbury, Better Homes and Gardens, Parade Magazine, Safest Choice Eggs, KitchenAid, Dixie Crystals Sugar, Jif Peanut Butter, and many more. In the short span of 2 years, Grandbaby Cakes has been featured in Better Homes and Gardens, Ebony Magazine, The New York Times Online, Refinery 29, Cupcakes and Cashmere, The Kitchn, Fox News, WCIU, Chicago Social Magazine, the Chicago Sun-Times and Splash Magazine, among others. She is currently writing her first cookbook which will be published in Fall of 2015, and is the founder of A Charitable Confection, an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.

Jocelyn Delk Adams has been a contributor to Honest Cooking since 2015.

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