Salted Caramel Chocolate Chip Cookies Recipe
Soft, chewy Salted Caramel Chocolate Chip Cookies loaded with chocolate chips, gooey caramel, and a hint of sea salt. Easy, classic homemade cookies that delight every bite.
Equipment
- Mixing bowls one large, one medium
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons.
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Saucepan for homemade caramel if needed
Instructions
Preheat & Prep
- Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
Cream Butter and Sugars
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes, releasing a sweet aroma.
Add Eggs & Vanilla
- Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract to create a smooth, glossy batter ready for dry ingredients.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. This ensures even distribution and perfect texture for soft, chewy cookies.
Combine Wet & Dry
- Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Avoid overmixing to maintain a tender, chewy cookie texture.
Fold in Chocolate Chips
- Gently fold in chocolate chips using a spatula, letting them nestle throughout the dough for pockets of melty chocolate in every bite.
Scoop & Caramelize
- Scoop dough onto prepared baking sheets, spacing cookies for spreading. Spoon a small dollop of caramel onto each, folding dough slightly if desired, then sprinkle with flaky sea salt.
Bake to Perfection
- Bake for 10–12 minutes, or until edges are lightly golden while centers remain soft. The aroma of caramel and chocolate fills your kitchen delightfully.
Cool & Enjoy
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for gooey, melty chocolate and caramel goodness.
Notes
- Use good quality chocolate for best flavor
- Chill caramel slightly if too runny
- Store in airtight container for up to 3 days
- Freeze unbaked dough for 3 months