Salted Caramel Chocolate Chip Cookies
A delightful recipe for salted caramel chocolate chip cookies featuring soft, chewy treats filled with decadent caramel and chocolate, crowned with a hint of sea salt.
Ingredients
Dough Ingredients
- 14.5 tablespoons Salted butter, melted and cooled slightly
- 3/4 cup Dark brown sugar, packed
- 3/4 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 large Eggs, at room temperature
- 3 cups All-purpose flour, spooned and leveled
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
Caramel Ingredients
- 35 pieces Werther's soft caramels, unwrapped Reserve 15 whole for stuffing inside cookies, slice the rest.
Instructions
Preparation
- Melt the salted butter in a mixing bowl and let it cool slightly.
- Whisk in dark brown sugar until glossy and smooth, then add granulated sugar and blend until silky.
- Add vanilla extract and whisk for 30-60 seconds until incorporated.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add flour mixture gradually to the butter mixture, mixing until a cohesive dough forms.
- Chill the dough for 20 minutes in the fridge or freezer.
Forming Cookies
- Preheat oven to 365°F (185°C) and line baking sheets with parchment paper.
- Form dough into balls weighing about 90 grams each, flatten slightly, and encase a whole caramel in the center.
- Top with sliced caramel and extra chocolate chips, pressing gently.
Baking
- Space cookie balls on prepared baking sheets and bake for 10-12 minutes.
- Reshape cookies with a round cutter immediately after baking.
- Allow to cool slightly before enjoying.
Notes
Let cookies cool completely before storing in an airtight container for up to 5 days. Dough can be frozen for 2-3 months and baked from frozen.