Description
Chewy in the center and crisp at the edges, these salted caramel chocolate cookies feature pockets of gooey caramel and rich dark chocolate, finished with a hint of flaky sea salt for a sophisticated balance of sweet and salty.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups (250g) dark chocolate chunks (semi-sweet or dark, 60-70% cocoa)
- 1 cup hard caramel candies, chopped into ¼-inch pieces
- Flaky sea salt (such as Maldon), for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, light brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until pale, fluffy, and lightened in color. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until the mixture is smooth and glossy.
- Reduce mixer speed to low. Add the all-purpose flour, baking soda, and salt. Mix just until the flour disappears (about 30-45 seconds). Do not overmix.
- Switch to a spatula or paddle on low speed. Fold in the chopped dark chocolate chunks and chopped caramel pieces until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or ideally up to 24 hours, to prevent spreading and develop flavor.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls and place on baking sheets, spacing them at least 2 inches apart.
- Bake for 10-12 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and soft.
- Immediately upon removing from the oven, sprinkle a pinch of flaky sea salt on top of each cookie.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is crucial for preventing excessive spreading and ensuring a chewy texture. If using caramel sauce instead of candies, reduce butter by 1 tablespoon and chill dough for an extra hour. Cookies continue to cook on the hot pan after removal, so pull them when centers look slightly underdone. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: salted caramel cookies, chocolate chip cookies, easy baking, dessert recipe, chewy cookies, homemade caramel, sea salt cookies