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The Best Chewy Salted Caramel Chocolate Chip Cookies Recipe

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These chewy salted caramel chocolate chip cookies combine the perfect balance of sweet and salty flavors with rich dark chocolate and homemade hard caramel pieces. The cookies are soft, chewy, and slightly underbaked for that ideal texture, enhanced with a sprinkle of flaky sea salt on top. They are perfect for cookie lovers looking for a decadent treat with a gourmet twist.

Ingredients

Hard Caramel

  • 1 batch 5-Minute Hard Caramel (see instructions below)

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 tablespoon (19 g) vanilla bean paste
  • 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

  1. Prepare the Hard Caramel: Follow the instructions for making a 5-Minute Hard Caramel. Cook the liquid sugar until it turns a golden bronze color, then pour onto a prepared pan and spread evenly to ¼- to ⅛-inch thickness. Let it cool and harden completely. Once firm, chop into small pieces roughly the size of chocolate chips and set aside.
  2. Preheat Oven: Set your oven to 350°F (177°C) and line several baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Cream Sugars and Butter: In an electric stand mixer with the paddle attachment, cream together the brown sugar, granulated sugar, unsalted butter, and vanilla bean paste on medium speed for 4 to 5 minutes, until the mixture is light in color and fluffy in texture.
  4. Add Eggs and Leavening Agents: Add the eggs one at a time, mixing well after each addition. Next, add the baking powder, baking soda, and sea salt. Mix on medium speed for about one minute until the ingredients are fully incorporated.
  5. Add Flour and Mix-ins: Remove the bowl from the mixer. Gradually add flour and mix just until barely combined and you can still see streaks of flour. Scrape down the bowl sides and bottom to ensure even mixing. Gently fold in the chopped dark chocolate and hard caramel pieces until evenly distributed throughout the dough.
  6. Scoop and Shape: Using a cookie scoop or tablespoon measure, portion out dough balls approximately 2 tablespoons each onto the prepared baking sheets. Leave at least 2 inches (5 cm) between dough balls to allow for spreading during baking.
  7. Bake Cookies: Bake one sheet at a time in the center of the oven for about 11 minutes. Remove the sheet and use the edge of a silicone spatula to reshape any cookies that spread out into irregular shapes. Return the cookies to the oven and bake for an additional 1 minute. The cookies will appear slightly underbaked, which helps retain chewiness.
  8. Cool and Finish: Let the cookies cool on the baking sheet for 10 minutes to set. Then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired before serving to enhance the salted caramel flavor.

Notes

  • For the best flavor and texture, ensure your butter and eggs are at room temperature before starting the recipe.
  • Using vanilla bean paste instead of extract gives a more intense vanilla flavor and speckled vanilla appearance to the cookies.
  • If you prefer a softer cookie, slightly reduce baking time by one minute before the reshaping step.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For dairy-free options, substitute butter with vegan margarine and use dark chocolate that is dairy-free.

Find it online: https://yumntasty.com/the-best-chewy-salted-caramel-chocolate-chip-cookies-recipe/