Description
These Caramel Chocolate Chip Cookies combine the classic flavors of rich semi-sweet chocolate chips with gooey soft caramel centers, wrapped in a buttery, tender cookie dough. Perfectly baked to golden edges and sprinkled with flaky sea salt, these cookies offer a delightful balance of sweet and salty in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 9 soft caramels, cut in half
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter with both the light brown sugar and granulated sugar on medium speed for about 2 minutes until the mixture is smooth and creamy.
- Add Egg and Vanilla: Add the egg and pure vanilla extract to the creamed mixture and continue mixing until smooth and well incorporated.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined, ensuring not to overmix to keep the cookies tender. Then, gently fold in the semi-sweet chocolate chips.
- Form Cookie Dough Balls: Using a large cookie scoop or measuring about 2 tablespoons of dough, roll the dough into balls with your hands. Slightly flatten each ball, place a half caramel piece in the center, and carefully wrap the dough around the caramel to entirely enclose it.
- Place on Baking Sheet: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are slightly browned but the centers still look soft.
- Cool and Salt: Remove the cookies from the oven, immediately sprinkle with flaky sea salt, and let them rest on the baking sheet for 5 minutes to set. Then transfer to a wire rack to cool completely.
Notes
- To ensure the caramel stays soft and melty, wrap it completely in the dough without gaps.
- Allow cookies to cool slightly on the baking sheet before moving them to avoid breaking them while the caramel is hot.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra flavor, you can chill the dough for 30 minutes before baking to reduce spreading.
- If you prefer less sweetness, reduce the granulated sugar slightly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
