Cookies are one of my favorite desserts, and salted caramel is one of my favorite flavors. What better, then, than caramel sea salt chocolate chip cookies?
First, I mixed all of the ingredients with my stand mixer. It was super simple; there weren’t any complicated or strange ingredients or instructions.
I then rolled the dough into balls of about two tablespoons each. You can’t tell in the picture, but I tucked a piece of caramel into the middle of each, surrounding it completely with dough.
I then baked the cookies for about 12 minutes. As soon as they came out of the oven I placed a few chocolate chips on top and sprinkled them with sea salt. I then let them cool.
These cookies were a huge hit among my family. They were very delicious, though extremely rich. I could only eat one at a time, and even that was sometimes too rich. Also, they had to be eaten warm. If they were not warmed in the microwave, the caramel was practically impossible to bite through. That being said, all in all, they were pretty amazing.
These cookies were no more difficult than regular chocolate cookies despite being, in my opinion, much tastier.
I was tempted to give these cookies a 5, but their richness was a little much for me. It was their one flaw.
Would I make it again?
Definitely! I think these are a really great alternative to the usual chocolate chip cookies.
Caramel Chocolate Chip Cookies
Recipe from The Comfort of Cooking
Yields: 20 cookies
- 2 cups all–purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup + 6 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet or milk chocolate chips
- 20 soft caramel candies (such as Kraft) unwrapped
- Sea salt, for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a separate large bowl, or the bowl of a stand mixer with a paddle attachment, beat the butter and sugars until light and fluffy. Add the egg and vanilla extract.
- Add the flour mixture and mix until completely combined. Do not over–mix. Fold in the chocolate chips.
- Roll 2 tablespoons of dough into a ball. Tuck a caramel candy into the center of each ball, covering it completely with dough. Place on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are slightly brown. The cookies will not look fully baked, but will continue baking while cooling on the baking sheet.
- Allow the cookies to cool on the baking sheet for 10 minutes. Dot with additional chocolate chips and sprinkle with sea salt for a finished look. Transfer to a wire rack to cool completely.