Soft and chewy Chocolate Chip Salted Caramel Cookies combine everyone’s favorite flavors! Basic chocolate chip cookies with the addition of caramel and a sprinkle of sea salt are certain to make you swoon. Made with basic cookie ingredients, this recipe comes together rather fast. The dough does require chilling, so time should be allotted for that. But the wait is so worth the reward!
Prep Time 2 hourshours20 minutesminutes
Cook Time 12 minutesminutes
Total Time 2 hourshours32 minutesminutes
Servings 30
Ingredients
2cups(260g)all-purpose flour
1teaspoonbaking soda
1teaspooncornstarch
½teaspoonsalt
½cup(113g)unsalted butter, softened
½cup(105g)light brown sugar, packed
½cup(100g)granulated sugar
1large egg, plus 1 egg yolk
1 ½teaspoonsvanilla extract
1cup(170g)semisweet chocolate chips
1cup(100g)soft caramel candies, cut into small pieces
1 - 2tablespoonscoarse sea salt
Instructions
In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel pieces.
Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Make ahead tip
The cookies will keep for up to one week stored at room temperature in an airtight container. The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 3, skipping the instruction to refrigerate for 2 hours.
Freeze baked cookies for up to 3 months. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.
Notes
Soft caramel candies: Avoid wether's soft caramels as they are too soft and will melt out of the cookie. I use Kraft Classic Caramels and cut them into about 6 pieces.