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Chewy Salted Caramel Chocolate Chip Cookies

Close-up of chewy salted caramel cookies, one broken open revealing gooey caramel and topped with sea salt.
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Make bakery style salted caramel cookies that are thick and chewy. This recipe balances sweet caramel with flaky sea salt for a perfectly flavored cookie.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup thick, homemade or store-bought salted caramel sauce, chilled
  • Flaky sea salt, for topping

Instructions

  1. Beat the softened butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Gently fold in the chocolate chips.
  5. Take about 2 tablespoons of dough and flatten it slightly in your palm. Place about 1/2 teaspoon of the chilled salted caramel sauce in the center. Fold the dough around the caramel and gently roll it into a ball. Place the dough balls on a baking sheet lined with parchment paper.
  6. Drizzle a small amount of extra caramel sauce over the top of each dough ball and sprinkle generously with flaky sea salt.
  7. Chill the dough balls for at least 30 minutes. This helps prevent spreading and creates a thicker cookie.
  8. Preheat your oven to 375 degrees Fahrenheit.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use a thick, chilled salted caramel sauce. Thin sauce may leak out during baking.
  • If you prefer a richer flavor, use dark brown sugar instead of light brown sugar.
  • To achieve a bakery style thick cookie, chill the dough for at least one hour, or up to 24 hours.

Nutrition

Find it online: https://cookingbycarla.com/salted-caramel-cookies-recipe/