Description
These chewy salted caramel chocolate chip cookies combine crunchy bits of homemade hard caramel with rich dark chocolate in a buttery, vanilla-scented dough. The cookies are soft and chewy with delightful pockets of caramel and chocolate throughout, finished with an optional sprinkle of sea salt flakes to elevate the flavors. Perfect for dessert or a sweet snack, and made easy without resting the dough.
Ingredients
For the Hard Caramel
- 1 batch 5-Minute Hard Caramel
For the 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 1/2 tablespoon (19 g) real vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 1/4 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
- Make the Hard Caramel: Prepare the hard caramel following the 5-Minute Hard Caramel method until the sugar turns a golden bronze. Immediately pour it onto a prepared pan and spread with a spatula to a thickness between 1/4 inch and 1/8 inch. Let it cool completely until hardened, then chop into chocolate chip-size pieces. Set aside for later use.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line multiple baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, granulated sugar, and vanilla extract together on medium speed for 4 to 5 minutes. Mix until the mixture is light in color and has a fluffy texture.
- Add eggs: Add eggs one at a time, mixing well after each addition to fully incorporate each egg before adding the next.
- Add leavening and salt: Mix in the baking powder, baking soda, and sea salt on medium speed until combined, about one minute.
- Incorporate flour: Remove the mixer bowl from the stand. Add the all-purpose flour and mix just until barely blended, ensuring there are still some streaks of flour visible. Scrape the bowl’s sides and bottom to ensure even mixing.
- Add chocolate and caramel pieces: Fold in the coarsely chopped dark chocolate and the chopped hard caramel pieces until evenly distributed throughout the dough.
- Scoop cookie dough: Use a cookie scoop or spoon to portion out 2-tablespoon sized balls of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading.
- Bake: Bake the cookies one sheet at a time in the center of the oven for about 11 minutes. After baking, gently nudge the cookies back into circles using the edge of a silicone spatula to maintain their shape. Return to the oven and bake for an additional 1 minute.
- Cool and finish: The cookies will look slightly underbaked when removed. Let them cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top before serving.
Notes
- The homemade hard caramel is essential for creating those crunchy caramel bits inside the cookies; do not substitute with soft caramel candies.
- Do not overmix the flour into the dough to maintain a tender, chewy texture.
- Using room temperature butter and eggs helps the ingredients combine smoothly for better dough consistency.
- You can use dark chocolate chips or chop a good-quality dark chocolate bar for better texture and flavor.
- If you prefer less salty, omit or reduce the sea salt flakes on top.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
