Salted Caramel Chocolate Chip Cookies Recipe
Easy no chill chocolate chip cookies swirled with salted caramel sauce and topped with flaky sea salt. You can also find this recipe on page 19 of my cookbook.
Servings: 18 cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¾ cup (128g) semi-sweet chocolate chips
- 3 Tablespoons (53g) homemade caramel sauce store bought is fine
- coarse sea salt for sprinkling
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.¼ cup (57g) unsalted butter, ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar, 1 large egg, ½ teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Add the chocolate chips and mix again on low until evenly dispersed.¾ cup (128g) semi-sweet chocolate chips
- Scrape down the sides of the bowl to gather the batter. In three separate Tablespoon additions, add the homemade caramel sauce, putting each Tablespoon onto a different area of the batter. Turn the mixer on low and allow it to make a few revolutions, just to swirl the caramel sauce around a bit.3 Tablespoons (53g) homemade caramel sauce
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 9-10 minutes until sides just begin to brown. Remove from the oven, sprinkle with sea salt (if desired), and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-12 minutes.coarse sea salt
Notes
Adapted from Butterscotch Cookies
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
