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–+ servings
salted caramel chocolate chip cookie on a plate

Caramel Chocolate Chip Cookies

Kristin
With these salted caramel chocolate chip cookies, each sweet and salty bite has the perfect texture. Jocelyn Delk Adams cracked the code.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Southern
Servings 14 people
Calories 538 kcal

Equipment

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

Calories: 538kcalCarbohydrates: 63gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 292mgPotassium: 216mgFiber: 3gSugar: 40gVitamin A: 472IUCalcium: 65mgIron: 3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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