Description
These chewy salted caramel chocolate chip cookies are the perfect combination of soft, gooey, and rich flavors. Featuring homemade hard caramel chunks folded into a classic chocolate chip cookie dough, they are lightly sprinkled with flaky sea salt for an irresistible sweet and salty treat. Ready in under 30 minutes, they make a delightful dessert or snack that satisfies any sweet tooth.
Ingredients
Caramel
- 1 batch 5-Minute Hard Caramel (liquid sugar cooked until golden bronze, cooled and chopped into chip-size pieces)
Cookie Dough
- 1 1/2 cups (330 g) light brown sugar, packed
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 ½ tablespoon (19 g) vanilla bean paste
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 ¼ cups (439 g) all-purpose flour
- 1 1/2 cups (255 g) dark chocolate, coarsely chopped or chips
- Sea salt flakes for topping (optional)
Instructions
- Prepare the Hard Caramel: Follow the method to make 5-Minute Hard Caramel by cooking liquid sugar till it turns a golden bronze color. Pour it onto a prepared pan and spread it to a thickness between 1/8 to 1/4 inch using a spatula. Allow it to cool and harden completely. Once set, chop it into chocolate chip-size pieces and set aside.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Sugars, Butter, and Vanilla: Using an electric stand mixer fitted with a paddle attachment, cream together the light brown sugar, granulated sugar, unsalted butter, and vanilla bean paste on medium speed for 4 to 5 minutes. The mixture should become light in color and fluffy in texture.
- Add Eggs and Leavening Agents: Add eggs one at a time, mixing well after each addition to fully incorporate. Then add baking powder, baking soda, and sea salt. Mix on medium speed for about 1 more minute until well blended.
- Incorporate Flour: Remove the bowl from the mixer. Add the all-purpose flour and mix gently just until barely combined; you should still see some streaks of flour. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Chocolate and Caramel Pieces: Fold in the dark chocolate chunks and chopped hard caramel pieces evenly throughout the dough using a spatula or the mixer on low speed.
- Scoop Dough onto Sheets: Using a 2-tablespoon scoop, portion dough balls onto the prepared baking sheets, spacing each about 2 inches (5 cm) apart to allow for spreading.
- Bake the Cookies: Bake one sheet at a time in the center of the oven for about 11 minutes. Remove from oven and gently nudge the cookies back into circular shapes using the edge of a silicon spatula. Return them to the oven and bake for 1 additional minute. The cookies will appear slightly underbaked.
- Cool and Finish: Let the cookies cool on the baking sheet for 10 minutes to set. Transfer warm cookies to a wire rack to finish cooling. If desired, sprinkle flaky sea salt on top before serving to enhance the sweet-salty flavor balance.
Notes
- Room temperature ingredients (butter, eggs) improve texture and mixing.
- Chilling the dough briefly before baking can help maintain cookie shape if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use good quality dark chocolate for best rich flavor and texture.
- Adjust sea salt flakes on top to personal taste for perfect sweet and salty contrast.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
