Chocolate Chip Caramel Cookies (Print Version)
# Ingredients:
01 -
2 ⅓ cups (290 g) all-purpose flour
02 -
½ teaspoon baking soda
03 -
½ teaspoon salt
04 -
¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
05 -
1 cup (200 g) packed light brown sugar
06 -
½ cup (100 g) granulated sugar
07 -
1 large egg, room temperature
08 -
1 egg yolk, room temperature
09 -
1 teaspoon pure vanilla extract
10 -
¼ cup (70 g) good-quality caramel sauce, plus extra for drizzling on cookies
11 -
1 cup (170 g) semisweet chocolate chips
12 -
Sea salt flakes for sprinkling on top
# Instructions:
01 -
In a large bowl, whisk together flour, baking soda, and salt. Set aside.
02 -
In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes. Add egg, egg yolk, and vanilla, and mix until combined. Mix in the caramel. Scrape down the sides and bottom of the bowl as necessary.
03 -
Add dry ingredients to wet ingredients and mix just until combined. Stir in the chocolate chips.
04 -
Cover the bowl and chill the dough for at least 2 hours, ideally overnight.
05 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 -
Take the dough out of the refrigerator. If it’s too firm to scoop, let it sit for 10 minutes until soft enough to scoop. Use a medium cookie scoop to scoop chilled dough, roll into balls, and place on prepared baking sheet.
07 -
Bake cookies for 8 to 10 minutes or until the edges are set, but the centers remain soft. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
08 -
When ready to serve, drizzle caramel on top and sprinkle with sea salt.
# Notes:
01 -
Use good-quality caramel sauce (not syrup). If using salted caramel, decrease the added salt to 1/4 teaspoon.
02 -
Store cookies in an airtight container at room temperature for up to 5 days.
03 -
Freeze the dough or baked cookies for up to 3 months. Defrost in the refrigerator.