Last week I made chocolate chip salted caramel cookies as a dessert contribution to a potluck Thanksgiving dinner. It was a bit experimental (which is risking when baking for others!) but they turned out great. I have been getting quite a few requests to share the recipe, so here it is:
*original recipe from Zesty Cooks, my edits in italics*
makes 3 dozen
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 16 wrapped caramels, cut into 4 or 5 pieces each
- sea salt
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside.
With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. I cut my caramel into squares around the same size as chocolate chips. If you want a caramel dominated cookie, cute the caramel square into four and use half of them on each cookie. Also, make sure to use parchment paper with this recipe. Not only does it make clean up faster but there is no risk of sticking.
Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy! It may just be my oven, but baking took at least 12 minutes for my batch of cookies. Make sure to use coarse-medium grind sea salt, not kosher or table salt. Keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
These cookies taste best 10-12 hours after they are baked. They last 3-5 days after baking so don’t worry about making them ahead of time.