Salted Caramel Chocolate Chip Cookies
Soft, gooey chocolate chip cookies loaded with pockets of caramel and finished with just a tiny sprinkle of flaky sea salt. Sweet, salty, and especially good warm from the oven.
Makes: About 24 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Ingredients
1 cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups mini semisweet chocolate chips
1 cup caramel bits
Flaky sea salt, for finishing
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in the chocolate chips and caramel bits.
Scoop the dough into roughly 2-tablespoon portions and place on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden and the centers still look slightly soft.
While the cookies are still warm, add a very light sprinkle of flaky sea salt.
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Make It Ahead
Scoop the cookie dough into individual portions and freeze on a baking sheet until firm. Transfer the frozen dough to a freezer-safe container or bag.
Bake straight from frozen at 350°F for 12–15 minutes.
Salt Tip
For the softest, gooey cookies, pull them from the oven when the edges are set but the centers still look slightly underdone. They’ll continue to bake on the warm pan as they cool. Finish with just a tiny pinch of flaky sea salt while they’re still warm.