Description
These Best Chewy Salted Caramel Chocolate Chip Cookies combine crunchy, chewy bits of homemade hard caramel with rich dark chocolate chunks in a soft, vanilla-forward cookie. Made with a simple one-bowl method and no dough resting time, they deliver perfectly balanced sweetness with a hint of sea salt on top, perfect for any cookie lover seeking a decadent treat.
Ingredients
Scale
Caramel
- 1 batch 5-Minute Hard Caramel
Cookie Dough
- 1 1/2 cups (330 g) light brown sugar, packed
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 ½ tablespoons (19 g) real vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 ¼ cups (439 g) all-purpose flour
- 1 1/2 cups (255 g) dark chocolate, coarsely chopped or chips
- Sea salt flakes for topping (optional)
Instructions
- Prepare the 5-Minute Hard Caramel: Make the hard caramel according to the 5-minute recipe, which involves cooking sugar and butter to a hard crack stage without a candy thermometer. Allow it to cool, then break into small, chewy bits to mix into the cookie dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter with the light brown sugar and granulated sugar until fluffy and well combined, creating a smooth and creamy base for the dough.
- Add Vanilla and Eggs: Incorporate the vanilla extract followed by the eggs, one at a time, beating thoroughly after each addition to ensure a smooth, emulsified batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could make the cookies tough.
- Fold in Caramel and Chocolate: Carefully fold in the prepared hard caramel bits and chopped dark chocolate or chocolate chips, distributing these delicious inclusions evenly throughout the dough.
- Portion and Bake Cookies: Preheat your oven to 350°F (175°C). Scoop cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them adequately. Optionally, sprinkle sea salt flakes on top of each cookie to enhance the salted caramel flavor. Bake for approximately 12 minutes or until the edges are golden but centers still appear slightly soft.
- Cool and Serve: Allow baked cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them set properly and achieves the perfect chewy texture.
Notes
- The inclusion of homemade hard caramel bits adds a delightful chewy crunch that complements the softness of the cookie.
- The recipe requires no dough resting time, making it quick and easy to prepare from start to finish.
- Sea salt flakes on top are optional but highly recommended to enhance the salted caramel flavor.
- Use room temperature eggs and butter to ensure proper mixing and texture.
- Do not overmix the dough after adding the flour to keep the cookies tender and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
