Salted Caramel Chocolate Chip Cookies

$- 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar (light or dark) - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 2 large eggs - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup caramel sauce (homemade or store-bought) - Flaky sea salt, for sprinkling - Use a standard cup for measuring ingredients. - For brown sugar, pack it firmly into the cup for accurate amounts. - Ensure butter is at room temperature for easy mixing. - Measure flour by spooning it into the cup and leveling with a knife. - Use a scale for precise weight if needed, especially for flour. - Choose unsalted butter for better control over salt content. - Select high-quality brown sugar for a richer flavor. - Use pure vanilla extract instead of imitation for the best taste. - For chocolate chips, opt for premium brands for a more intense flavor. - If using store-bought caramel, look for natural ingredients without additives. These careful choices elevate the taste and texture of your cookies. Happy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature helps the cookies bake evenly. While the oven heats, prepare two large baking sheets. Line them with parchment paper. This step prevents the cookies from sticking. In a big mixing bowl, add 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer to cream them together. Mix until the mixture is light and fluffy, for about 2-3 minutes. Next, add 1 teaspoon of pure vanilla extract. Then, add 2 large eggs, one at a time. Make sure to mix well after each egg. Take another bowl and combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Use a whisk to mix these dry ingredients well. Gradually add this flour mixture to the wet ingredients. Stir until just combined to keep your cookies soft. Avoid overmixing. Now gently fold in 1 cup of chocolate chips and 1/2 cup of caramel sauce. Make sure the chips and caramel are evenly distributed. Scoop generous tablespoons of dough onto your lined baking sheets. Leave about 2 inches between each scoop. This space helps the cookies spread. Bake the cookies for 10-12 minutes. Look for lightly golden edges. The centers may look a bit underbaked, but they will set as they cool. Once you take them out of the oven, drizzle extra caramel sauce on each warm cookie. Sprinkle a pinch of flaky sea salt on top. This adds contrast to the sweet cookie. Let the cookies cool on the baking sheets for about 5 minutes. Then, move them to wire racks to cool completely. This step gives them the perfect texture. To get the best texture, use room-temperature butter. This helps create a light and fluffy mix. Mix the butter and sugars for about two to three minutes. You want it to look creamy and smooth. Don't skip the resting time after baking. Letting cookies cool on the sheet helps them firm up. They will stay soft inside while being golden on the outside. Start by creaming the butter and sugars well. This step makes your cookies airy. Add the eggs one at a time, mixing well after each. This keeps the batter smooth and even. When adding dry ingredients, mix gently. Overmixing can make your cookies tough. Use a spatula to fold in chocolate chips and caramel sauce. This keeps the mix light and fluffy. If you use store-bought caramel, choose a high-quality brand. Check for smoothness and flavor. For homemade caramel, cook sugar slowly to avoid burning. Stir constantly until it turns golden brown. Allow the caramel to cool slightly before adding it to the dough. This prevents it from melting the butter. Drizzle some extra caramel on warm cookies for a delicious finish. Sprinkle flaky sea salt on top to enhance the flavor. Pro Tips Use Chilled Dough: Chilling your cookie dough for at least 30 minutes before baking can help prevent the cookies from spreading too much and result in a thicker, chewier texture. Experiment with Chocolates: Mixing different types of chocolate chips, such as semi-sweet and dark chocolate, can create a more complex flavor profile in your cookies. Perfect Caramel Distribution: For even caramel distribution, consider drizzling some caramel sauce into the dough before folding in the chocolate chips, ensuring every bite is rich and gooey. Storing Cookies: To keep your cookies fresh, store them in an airtight container at room temperature. You can also freeze the cookie dough for later use; just thaw before baking! {{image_4}} You can switch up the chocolate chips in this cookie recipe. Try using white chocolate chips for a sweet twist. Milk chocolate chips bring a creamy flavor. Dark chocolate adds a rich touch. You can even mix different types for more fun. Just remember to keep the chocolate flavor balanced with the caramel. Caramel sauce can be fun to play with. You can use flavored caramel sauce, like sea salt or vanilla. This will enhance the overall taste. If you want something special, try adding a touch of coffee to your caramel. It gives a nice depth to the cookies. You can also make your own caramel sauce for freshness! For those with allergies, there are swaps you can make. Use dairy-free butter and chocolate chips for a vegan option. You can also try gluten-free flour to make these cookies safe for gluten sensitivities. Always check labels for any hidden allergens. These swaps keep everyone included in the cookie joy! To keep your salted caramel chocolate chip cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This simple step keeps them soft and chewy. A cool, dark place works best, like a pantry or cupboard. You can freeze these cookies if you want to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag. Try to remove as much air as you can to prevent freezer burn. They will stay fresh for up to three months. If stored properly, these cookies can last about one week at room temperature. After that, they may lose their soft texture. If you freeze them, they will taste just as good after a few months. Always check for any signs of spoilage before enjoying them. Yes, you can use homemade caramel sauce. Making it at home adds a special touch. To make it, melt sugar on low heat until it turns golden. Then, slowly mix in butter and cream. Stir until smooth. Homemade caramel is rich and flavorful, perfect for these cookies. Just make sure it cools before adding it to the dough. I recommend semi-sweet or dark chocolate chips. They balance well with the sweet caramel. Semi-sweet gives a classic taste, while dark chocolate adds depth. You can also mix both types for fun flavors. Choose high-quality chocolate for the best results. Good chocolate really makes a difference in taste. To prevent cookies from spreading, chill the dough before baking. After mixing, cover the bowl and refrigerate for at least 30 minutes. This helps the butter firm up. Also, don’t overmix the dough. Overmixing can make cookies spread more. Lastly, use a cookie scoop to keep sizes even. This helps them bake uniformly. This post covered how to make cookies from scratch. We looked at the right ingredients, steps to mix and bake, and how to store your treats. I shared tips for the perfect texture and discussed variations for everyone’s taste. Remember, using fresh ingredients makes a difference. You can enjoy cookies made with care and creativity. Try different flavors and enjoy your baking journey. Share your results with friends and family for even more fun!$

Salted Caramel Chocolate Chip Cookies

Delicious cookies with a rich caramel flavor and a sprinkle of sea salt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
0.5 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon fine sea salt
1 cup chocolate chips
0.5 cup caramel sauce
to taste flaky sea salt, for sprinkling on top

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper to prevent sticking.
In a spacious mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Continue mixing until the mixture is light and fluffy, which should take about 2-3 minutes.
Add the pure vanilla extract to the mixture, followed by the eggs one at a time. Ensure each egg is well blended before adding the next, resulting in a smooth batter.
In another bowl, combine the all-purpose flour, baking soda, and fine sea salt. Using a whisk, gently mix these dry ingredients together. Gradually introduce this flour mixture into the creamed butter mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips and the caramel sauce using a spatula, ensuring an even distribution throughout the cookie dough. The caramel will add a delightful richness to each bite.
For the cookies, scoop generous tablespoons of dough onto the lined baking sheets, leaving about 2 inches of space between each mound to allow for spreading. A cookie scoop works beautifully for consistency.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear lightly golden brown. The centers might look slightly underbaked, but they will set as they cool.
As soon as you remove the cookies from the oven, drizzle a bit of extra caramel sauce over each warm cookie. Immediately sprinkle a pinch of flaky sea salt on top to enhance the sweetness and add a touch of contrast.
Allow the cookies to cool on the baking sheets for approximately 5 minutes before gently transferring them to wire racks to cool completely and achieve a perfect texture.

Notes

For best results, use room temperature ingredients.

Keyword caramel, chocolate chip, cookies, dessert