"Chocolate chip cookies are perfect vehicles for joy. There is no other cookie loved as much, and if I had to eat one type of cookie for the rest of my life, it would be this one. I tinkered with and tested this recipe over and over - until I arrived at this version, which feels pretty perfect. I love the gooey texture of these cookies, and how the salt contrasts the sweet notes and makes the chocolate and caramel even more pronounced. I talk a lot about self-love and and self-worth, and these cookies are just as worthy! You are worthy of them! Walk in your truth and greatness."
- Jocelyn Delk Adams
We're facing an epidemic, and it's a global issue. There simply aren't enough good homemade chocolate chip cookies! Jocelyn Delk Adams has been working hard on this, and she's come up with a solution: Salted Caramel Chocolate Chip Cookies.
Each salty and sweet bite has the perfect texture, and it all starts with choosing the right butter. A nice Irish butter works wonders, but it's not required.
Once you invite the chocolate, soft caramels, and sea salt to the party, you've got the makings of a perfect cookie.
Jump to:
Learn more about cooking with kids and see what else we've been up to.
These salted caramel chocolate chip cookies are from Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments by Jocelyn Delk Adams.
'Thank you, God, for waking me up this morning.' This is a popular Black Christian adage that I say to myself every day and have heard in probably every church service I've ever attended.
The simple act of breathing is truly a blessing, and it's the most basic thing we should be grateful for. If you are breathing, it's reason enough to celebrate.
Most people tend to focus on major events and holidays: birthdays, anniversaries, Christmas, Thanksgiving, Passover, Ramadan.
But what else deserves to be celebrated? In my world, anything and everything. In between those big events are life's little moments, and they, too, are bursting with joy.
related recipe!
Cinnamon Roll Pound Cake
A pound cake that teaches Black travel history and the shoebox lunch.
start your journey!
Family & Kids Cooking Resources
Beautiful & diverse books for you!
How to Make Caramel Chocolate Chip Cookies
Ingredients
- flour - use all-purpose flour for the best results
- cornstarch
- baking powder
- baking soda
- salt - Kosher salt is recommended
- butter - unsalted butter, Irish or otherwise
- sugar - granulated sugar and light brown sugar make for sweet success
- eggs - 1 egg and 2 large yolks are needed
- vanilla extract
- chocolate chips - grab semi-sweet chocolate chips for these cookies
- caramels - soft caramels, such as Werther's Original, work like a charm
Food Allergy or Substitution Needed?
Click the buttons below to ask AI how to alter it for your diet!
Equipment
- prep bowls
- kitchen scale
- whisk
- spatula or spoon
- measuring spoons
- stand mixer with paddle attachment
- baking slab or baking sheets
Prepare the Baking Sheets
Wash your hands with soap and water. Place a rack in the middle position in the oven. Preheat the oven to 350 degrees Fahrenheit.
If you're using a baking slab, move on to the next step. Otherwise, line a baking sheet or two with parchment paper.
Whisk it Up
Use a kitchen scale to weigh the flour in a large bowl. Use measuring spoons to add the cornstarch, baking powder, baking soda, and salt.
Combine the Butter & Sugars
Weigh the granulated sugar and brown sugar. Add them to the bowl of a stand mixer. Add the butter to the bowl. Place the paddle attachment on the mixer. Beat the ingredients on high for about 3 minutes, or until the mixture is light and fluffy.
Add the Eggs and Vanilla
Crack the egg into the mixing bowl. Separate the egg yolks. Add them one at a time to the mixing bowl. Make sure each egg/yolk is incorporated before moving on to the next. Stop to scrape the sides and bottom of the bowl with a spatula as needed.
Use a measuring spoon to add the vanilla and beat until incorporated.
Add the Dry Ingredients
Turn the mixer speed to low. Add about ⅓ of the whisked dry ingredients to the mixing bowl. Allow the ingredients to mix completely before adding another ⅓ of the dry ingredients. Once that is incorporated, add the final ⅓ of the dry ingredients.
Add the chocolate chips and stop as soon as they are combined with the dough. Turn off the mixer when finished.
Build the Cookies
Use a 1-tablespoon measure to scoop the dough into balls. Add a soft caramel on top, cover with a second dough ball, and roll them into one tempting cookie with caramel hidden inside.
Place the cookie on the baking slab and sprinkle with flaky salt. Repeat with the remaining cookie dough balls. Be sure to place them about 2 ½ inches apart.
Bake for 15 Minutes
Bake one batch at a time for 15 minutes, until they are chewy. Add an additional 2 minutes bake time for crisper caramel chocolate chip cookies. Remove the baking slab from the oven.
Top Tip
Jocelyn recommends transferring the cookies to a wire rack to cool, upside down, because the caramel may be gooey on the bottom.
Repeat for the remaining cookies. Turn off the oven when all the cookies have been baked.
This party can get messy! Be sure to wear the proper footwear.
free recipe!
Caramel Chocolate Chip Cookies
Each sweet & salty bite has the perfect texture.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Caramel Chocolate Chip Cookies
Equipment
- Whisk
- Stand Mixer with paddle attachment
- Baking Slab or baking sheet with parchment paper
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 ½ cups light brown sugar packed
- 1 egg large, at room temperature
- 2 egg yolks large, at room temperature
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 28 soft caramels such as Werther's Original, unwrapped
- flaky sea salt such as fleur de sel of Maldon
Instructions
- Prepare the Baking Sheets: Wash your hands with soap and water. Place a rack in the middle position in the oven. Preheat the oven to 350 degrees Fahrenheit. If you're using a baking slab, move on to the next step. Otherwise, line a baking sheet or two with parchment paper.
- Whisk it Up: Use a kitchen scale to weigh the flour in a large bowl. Use measuring spoons to add the cornstarch, baking powder, baking soda, and salt.
- Combine the Butter & Sugars: Weigh the granulated sugar and brown sugar. Add them to the bowl of a stand mixer. Add the butter to the bowl. Place the paddle attachment on the mixer. Beat the ingredients on high for about 3 minutes, or until the mixture is light and fluffy.
- Add the Eggs and Vanilla: Crack the egg into the mixing bowl. Separate the egg yolks. Add them one at a time to the mixing bowl. Make sure each egg/yolk is incorporated before moving on to the next. Stop to scrape the sides and bottom of the bowl with a spatula as needed. Use a measuring spoon to add the vanilla and beat until incorporated.
- Add the Dry Ingredients: Turn the mixer speed to low. Add about ⅓ of the whisked dry ingredients to the mixing bowl. Allow the ingredients to mix completely before adding another ⅓ of the dry ingredients. Once that is incorporated, add the final ⅓ of the dry ingredients. Add the chocolate chips and stop as soon as they are combined with the dough. Turn off the mixer when finished.
- Build the Cookies: Use a 1-tablespoon measure to scoop the dough into balls. Add a soft caramel on top, cover with a second dough ball, and roll them into one tempting cookie with caramel hidden inside. Place the cookie on the baking slab and sprinkle with flaky salt. Repeat with the remaining cookie dough balls. Be sure to place them about 2 ½ inches apart.
- Bake for 15 Minutes: Bake one batch at a time for 15 minutes, until they are chewy. Add an additional 2 minutes bake time for crisper caramel chocolate chip cookies. Remove the baking slab from the oven. Repeat for the remaining cookies. Turn off the oven when all the cookies have been baked.
Notes
- Store the cookies in an airtight container for up to 5 days
- If the cookies get too hard, place a slice of bread in the container with them for 8 hours to soften
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/caramel-chocolate-chip-cookies
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Leave a Reply