Chewy Salted Caramel Chocolate Chip Cookies

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Chewy Salted Caramel Chocolate Chip Cookies

My salted caramel chocolate chip cookies are thick and chewy with tons of dark chocolate and gooey caramel. This easy recipe doesn't require a long chill time and looks like they came from a local bakery!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings Cookies

Calories 229kcal

Author Krystle Smith

Ingredients

½ Cup Unsalted Butter Softened
½ Cup Brown Sugar Packed
¼ Cup Granulated Sugar
2 Teaspoon Vanilla
1 Egg + 1 Egg Yolk Room Temp
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Flour
2 Cups Chocolate Chunks or Chocolate Chips I used Dark Chocolate
1 ½ Cup Caramel Bits I Used Kraft Caramel Baking Bits
Flaky Sea Salt For Topping

Instructions

In a large bowl, beat butter, brown sugar, and white sugar until light and creamy. Stir in egg, egg yolk, baking soda, salt, and vanilla.
Gradually add the flour mixing until just combined. Do not overmix.
Fold in 1 ½ chocolate chips and 1 cup caramel baking pieces.
Freeze dough for 30 minutes.
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Scoop dough onto prepared pan using a 2 tablespoon cookie scoop. Top with remaining chocolate chips and caramel bits.
Bake for 13-15 minutes or until edges are light brown.
Top with sea salt. Cool on pan for 3-4 minutes. Remove to wire rack to cook completely. Enjoy!

Notes

Be sure to measure your flour by spooning it into your measuring cup and leveling it with a knife. Do not dip the cup into the flour or you risk over measuring.

Don't Skip Cooling Them On the Pan: This also prevents the delicate cookies from falling apart and prevents your next batch from going onto a scorching hot pan.

Your Pan Matters: Dark pans absorb more heat which can burn the bottoms. Use a light colored pan if possible.

Nutrition