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The Best Chewy Salted Caramel Chocolate Chip Cookies Recipe

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3.9 from 14 reviews

Indulge in these chewy salted caramel chocolate chip cookies, featuring a perfect blend of rich brown sugar, butter, and vanilla with crunchy chunks of homemade hard caramel and dark chocolate. Baked to golden perfection with a sprinkle of flaky sea salt atop, these cookies offer a delightful balance of sweet and salty flavors with an irresistibly chewy texture.

  • Total Time: 27 minutes
  • Yield: 36 cookies

Ingredients

Hard Caramel

  • 1 batch 5-Minute Hard Caramel (see instructions below)

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 tablespoons (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

  1. Make the Hard Caramel: Follow the instructions for making 5-Minute Hard Caramel until the sugar turns a golden bronze. Pour onto a prepared pan and spread evenly to ¼- to ⅛-inch thickness. Allow to cool and harden completely, then chop into chocolate chip-sized pieces. Set aside.
  2. Preheat the Oven: Heat your oven to 350°F (177°C) and line several baking sheets with parchment paper to prevent sticking.
  3. Cream Sugars and Butter: In a stand mixer fitted with the paddle attachment, beat the brown sugar, granulated sugar, unsalted butter, and vanilla bean paste on medium speed for 4 to 5 minutes, until the mixture is light in color and fluffy.
  4. Add Eggs and Leavening: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in baking powder, baking soda, and sea salt on medium speed for about 1 minute until well combined. Remove the bowl from the mixer.
  5. Mix in Dry Ingredients and Add-ins: Add the all-purpose flour and mix just until the flour streaks mostly disappear; do not overmix. Scrape the bowl’s sides and bottom to ensure uniform mixing. Fold in the chopped dark chocolate and hard caramel pieces evenly throughout the dough.
  6. Portion the Dough: Using a 2-tablespoon scoop, place dough balls spaced 2 inches apart on the prepared baking sheets.
  7. Bake the Cookies: Bake one sheet at a time in the center of the oven for about 11 minutes. Remove and gently nudge edges back into round shapes with a silicone spatula. Return to the oven and bake for an additional 1 minute. The cookies will appear slightly underbaked.
  8. Cool and Finish: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle the tops with flaky sea salt before serving to enhance flavor.

Notes

  • Allow the caramel to cool fully and harden before chopping to ensure clean pieces.
  • Using room temperature eggs and butter helps create a smooth batter.
  • Do not overmix the dough once the flour is added to keep cookies tender and chewy.
  • Baking sheets should be cooled between batches to prevent spreading.
  • Sea salt flakes on top add a lovely contrast but are optional.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/the-best-chewy-salted-caramel-chocolate-chip-cookies-recipe/