Chocolate Chip Caramel Cookies (Printable Version)
Rich cookies loaded with chocolate chips and caramel, finished with sea salt for a sweet and salty flavor.
# What You'll Need:
→ Dry Ingredients
01 -
290 g all-purpose flour
02 -
0.5 teaspoon baking soda
03 -
0.5 teaspoon salt
→ Wet Ingredients
04 -
170 g unsalted butter, melted and slightly cooled
05 -
200 g light brown sugar, packed
06 -
100 g granulated sugar
07 -
1 large egg, at room temperature
08 -
1 large egg yolk, at room temperature
09 -
1 teaspoon pure vanilla extract
10 -
70 g high-quality caramel sauce, plus extra for drizzling
→ Mix-ins and Finish
11 -
170 g semisweet chocolate chips
12 -
Sea salt flakes, for garnishing
# Step-by-Step Guide:
01 -
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
02 -
In the bowl of a stand mixer or using a hand mixer, beat melted butter, light brown sugar, and granulated sugar on high speed until pale and fluffy, approximately 3 minutes.
03 -
Add the egg, egg yolk, and vanilla extract to the creamed mixture; blend until fully incorporated. Mix in the caramel sauce, scraping down sides as needed.
04 -
Add the flour mixture to the wet ingredients and mix on low speed just until incorporated. Avoid over-mixing. Fold in the chocolate chips until evenly dispersed.
05 -
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or ideally overnight, to ensure optimal texture.
06 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
07 -
If dough is too firm after chilling, let it stand at room temperature for 10 minutes. Using a medium cookie scoop, portion dough and roll into balls. Arrange on the prepared baking sheet, leaving space between each.
08 -
Bake for 8 to 10 minutes until the edges are set yet the centers remain soft. Remove from the oven and cool on the tray for several minutes before transferring to a wire rack to cool completely.
09 -
Drizzle cooled cookies with additional caramel and sprinkle with sea salt flakes just before serving.
# Additional Notes:
01 -
Use high-quality caramel sauce rather than syrup for optimal flavor; if using salted caramel, reduce added salt accordingly.
02 -
For storage, keep cookies in an airtight container at room temperature for up to 5 days or freeze dough and baked cookies up to 3 months.