Salted Caramel Chocolate Chip Cookies

These salted caramel chocolate chip cookies are those bakery-style treats that hit every craving at once rich chocolate gooey caramel and a finish of sea salt you will not forget. They are perfect to make for a crowd but I love baking them on rainy Sundays and wrapping up a few to share with neighbors warm from the oven.

The aroma as these bake reminds me of cozy afternoons with my kids sneaking handfuls of chocolate chips from the mixing bowl. We now make them for every special occasion birthday or not

Ingredients

• Unsalted butter: Choose one that is fresh and high quality for rich flavor
• White sugar: Gives a classic sweetness and a crisp texture
• Brown sugar: Brings moisture and caramel notes opt for dark brown for deeper taste
• Large eggs: Bind everything together and add tenderness room temperature works best
• Vanilla extract: Balances flavors real vanilla is worth it
• All purpose flour: Gives structure to keep pool of caramel in check fluff your flour for accurate measuring
• Baking soda: Ensures cookies rise just the right amount check it is fresh for best results
• Salt: Heightens sweetness and keeps flavors balanced use fine salt in dough
• Chocolate chips: Go for a good brand with 60 percent cacao for grown up flavor
• Caramel bits or chopped soft caramels: Choose a variety that melts easily so you get those gooey pockets
• Flaky sea salt: Sprinkled on top for crunch and a salty spark Maldon is my favorite pick

Step-by-Step Instructions

Make the Dough:

Start by creaming the butter with both sugars Use a stand or handheld mixer and blend on medium speed until the mixture looks pale and fluffy This step incorporates air and helps the cookies bake up thick

Add the Wet Ingredients:

Beat in the eggs one by one then add vanilla extract Mix until just smooth This avoids over mixing and keeps the cookies tender

Combine with Dry Ingredients:

Add the flour baking soda and salt in two additions Mix on low speed until you no longer see dry flour patches Scrape the bowl halfway to catch any missed bits

Mix in Chocolate Chips and Caramel:

Fold chocolate chips and caramel bits into the dough using a sturdy spatula Stir gently so you do not smash the caramel

Portion the Dough:

Use a rounded tablespoon or a small cookie scoop to mound dough onto lined baking sheets Space them a couple of inches apart so they do not spread into each other while baking

Bake:

Bake in a preheated 350 degree oven for about 10 to 12 minutes The edges should turn golden but the centers will look slightly soft This guarantees a chewy texture

Add Flaky Salt:

Right when the cookies come out hot and puffy sprinkle a pinch of flaky sea salt on top The salt will melt in just enough and create that signature sparkle

Cool:

Let cookies sit on the pan for five minutes then transfer them to a rack to finish cooling Warm they are gooey and as they finish setting you get the best combo of soft and crisp

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My absolute favorite ingredient in these is the caramel It gets molten and oozes out in the just baked centers My kids love that every bite is a little different sometimes mostly chocolate sometimes a pocket of pure caramel We have made a tradition out of swirling the extra caramel bits right on top before baking so they show off

Storage Tips

Store these cookies in an airtight container at room temperature for up to four days For longer keeping pop them in the freezer between layers of parchment paper They reheat beautifully in a warm oven or microwave for ten seconds and taste just like fresh baked

Ingredient Substitutions

You can swap chocolate chips for chopped chocolate bars for a more rustic look Dark milk or even white chocolate all work well If you cannot find caramel bits use soft caramel candies cut into small pieces Make sure they are the chewy kind not rock hard

Serving Suggestions

These cookies are perfect with a strong cup of coffee or glass of cold milk If you want to elevate dessert sandwich two around a scoop of vanilla ice cream and roll the edges in more chocolate chips

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Cultural and Historical Context

Salted caramel as a flavor became wildly popular in the early two thousands after pastry chefs in France started adding sea salt to caramel desserts The combo of sweet and salty is now a beloved staple in bakeries everywhere and adding it to chocolate chip cookies makes for an updated classic that never fails to impress

Recipe FAQs

→ How do I keep the cookies soft and chewy?

Creaming the butter and sugars well, plus watching the baking time carefully, keeps the cookies soft with chewy centers. Avoid overbaking for the best texture.

→ Can I substitute caramel bits?

If caramel bits aren't available, chop soft caramel candies into small pieces. This will create gooey pockets of caramel throughout each cookie.

→ Why add sea salt on top?

Flaky sea salt adds a crisp texture and enhances the balance between the sweet caramel and chocolate, elevating the overall flavor profile.

→ Can I freeze the dough?

Yes, the dough can be scooped and frozen. Bake from frozen, adding 1-2 extra minutes of baking time as needed.

→ How should I store baked cookies?

Store them in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies and thaw before serving.

→ Can I use milk chocolate chips instead?

Certainly! Substitute milk, dark, or semi-sweet chocolate chips to suit your taste preference.