Hi guys! Sally from Snack Grace here again. I’ve been on a cookie-baking kick lately.
Perhaps it’s the nostalgia from my childhood milk & cookie snack time or my never-ending love for chocolate chips. Maybe it’s the unparalleled & addictive smell wafting from the kitchen as they bake inside the oven. Or the endless possibilities of add-ins you can throw into the dough. Cookies are where I let my creative juices flow.
And most recently? I added a little something salty to my sweet chocolate chip cookie – I may never want a plain cookie again!
Chewy and soft, these chocolate chip cookies are full of gooey caramel, semi-sweet chocolate chips, and a light sprinkle of sea salt. I’ve recently fallen victim to the force that is salted caramel. My favorite frosting is FULL of it. There is no better match for a chocolate chip cookie. You’re simply going to fall in love.
The cookie dough recipe itself is my favorite. I use an extra egg yolk to keep the cookies moist, extra brown sugar to keep the cookies soft, and lots of taste-tasting for good measure! To the dough, add chopped caramel and chocolate chips. I went overboard on the chocolate chips because in my world… you can never have too much chocolate.
When the cookies are finished, give them a nice sprinkle of sea salt. The ending result will make your head spin.
These beauties are soft, gooey, sweet, salty, and chocolate chip-y. What more could you ask for? They are, without a doubt, my new favorite chocolate chip cookie!
Salted Caramel Chocolate Chip Cookies
Adapted from rainbow m&m; cookies makes 3 dozen
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
3/4 cup (1.5 sticks) salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
16 wrapped caramels, cut into 4 or 5 pieces each
- Preheat oven to 325 degrees F.
- Mix the flour and baking soda in a bowl and set aside.
- With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple of minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.
- Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto an ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!
- Make sure to keep the dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.