The Best Chewy Salted Caramel Chocolate Chip Cookies
These Cookies Bring Back Silly Memories
Alright, so let me tell you right off—these chewy salted caramel chocolate chip cookies are basically my secret weapon at family gatherings. They’re like a love letter in cookie form. True story: I once made these late at night, intending to save them for school lunches. Next thing I know, my partner’s up at two in the morning, standing in the kitchen in his pajamas, polishing off half the tray with a glass of milk. Can’t say I blame him. These cookies are dangerously good. But honestly, who can resist gooey caramel puddles and melty chocolate, especially when you get that hit of sea salt? Not me.
Why You’re Going to Want These on Repeat
I make this when the weather turns rainy and we’re all a bit stir-crazy; or when I need to bribe my kids into cleaning their rooms (please don’t judge, it works). My family goes crazy for these because they’re soft in the middle, kind of like the best bakery cookies but fiercer. I mean, there was that time I tried a different recipe and the cookies just spread out into weird, flat pancakes—no one even ate them (well, maybe the dog, though he’s not picky). Plus, I sneak a warm one with my afternoon coffee, which feels a bit naughty, but honestly, it’s worth it.
Gathering Your Cookie Army: Ingredients
- 2 1/4 cups all-purpose flour (my grandmother swore by King Arthur, but I grab whatever’s on sale… don’t tell her!)
- 1/2 teaspoon baking soda (double check it’s not baking powder, I’ve learned)
- 1/2 teaspoon fine sea salt (plus more for sprinkling—don’t skip this bit)
- 3/4 cup melted unsalted butter (some days, I use browned butter—oh man, takes it up a notch, just don’t let it burn like I did once)
- 1 cup packed light brown sugar (dark works too, gives more depth)
- 1/4 cup granulated sugar
- 2 large eggs, room temp (or, sometimes I forget and run the eggs under warm water—works in a pinch)
- 2 teaspoons real vanilla extract (imitation if you must—no one will actually notice…probably)
- 1 1/2 cups good quality chocolate chips (I like doing half milk, half dark for a bit of mystery)
- 12-15 soft caramel candies, unwrapped and chopped (Werther’s is great, but supermarket caramel squares also do the trick)
- Flaky sea salt (Maldon is fancy but I’ve used plain old kosher if that’s all I’ve got)
How to Pull These Chewy Yummies Together
- Fuse the dry squad. In a large bowl, whisk together your flour, baking soda, and salt. This is the moment to show off and pretend you know what “sifting” is; honestly, I just fork it together.
- Melt and mix your wet stuff. In another bowl, blend the melted butter with both sugars. It looks kind of like gritty caramel at this stage—don’t worry, that’s spot on. Whisk in your eggs and vanilla; sometimes I get a little over-excited and splash vanilla everywhere. It’ll smell amazing regardless.
- Time to marry the two worlds. Pour your wet mix into the dry, fold it together with a big wooden spoon (there’s always a floury patch hiding at the bottom—sneaky!)
- Add the treasure. Gently stir in the chocolate chips and caramel bits. Honestly, this is where I sneak a taste…or two…for “quality control.”
- Chill out. Cover and pop the dough in the fridge for at least 45 minutes (okay, sometimes I skip this, but the cookies turn into hot little puddles. Chilling is better, trust me.)
- Preheat and plot your tray course. 350°F (180°C), line two baking sheets with parchment (no parchment? Butter the trays and wish yourself luck).
- Drop and sprinkle. Scoop dough balls (about a heaping tablespoon—or a small ice cream scoop, if you’re feeling posh) and space them out. Sprinkle with sea salt—don’t be shy, you want that sweet-salty pop.
- Bake away. Bake one tray at a time for 9-11 mins—just until the edges are set but the centers are a bit underbaked. Don’t overdo it; or you’ll miss out on the chew (been there, felt the regret).
- Rest up. Let cookies cool on the tray for at least 5 minutes. This is the hardest part. Promise.
- Destroy with enthusiasm. Nominate a cookie for immediate tasting—you’ve earned it.
My Not-So-Perfect-But-Learned-Things Notes
- I once used cold butter thinking it wouldn’t matter. Oh, it mattered—the dough never fully mixed, and the cookies ended up lumpy and sad.
- Don’t panic if caramel oozes out. Those crispy caramel bits look a mess, but they’re actually the best part.
- If your dough seems way too stiff after chilling, just let it sit on the counter for ten mins. Or whack it with a spoon (kidding, sort of…)
If You Feel Like Experimenting…
- Nutty: Toss in a handful of toasted pecans. My Uncle Dave says it’s “cookie dynamite.”
- Pretzel takeover: Swap some chocolate chips for broken pretzels. I did that once, and the salt just hits differently—try it!
- Gluten-free: I swapped in a 1-to-1 GF flour blend for a friend. Actually, I think it worked even better than I expected.
- Lemon zest: Tried this once, thinking I was a genius. Spoiler: caramel and lemon don’t particularly like each other.
Equipment—But Improvise If You Must
- Mixing bowls (any size, but bigger makes life simpler)
- Wooden spoon (I literally used a soup spoon once when my kitchen was a mess)
- Baking sheets (if you only have one, bake in batches—more time to snack on dough)
- Parchment paper, or grease the pan well if you’re in a pinch
- A small cookie scoop, or just use your hands, messy but effective
Keeping Them—If You Have Any Left
Store in an airtight box at room temp; they’ll stay soft for three days (in theory). In my house, a batch goes poof in less than 24 hours, so shelf life is almost a myth here.
If you do want to freeze them, just pop cooled cookies in a zip bag—then microwave for 10 seconds when your craving hits. Total game changer.
How We Eat ‘Em at My Place
Okay, so sometimes we sandwich two cookies around vanilla ice cream (total mess, but SO worth it). Or, I’ve been known to dunk them straight into coffee—no shame. My mum loves them alongside a glass of cold milk, and my kids once tried dipping in hot chocolate. Sugar high for hours, but hey, childhood.
Things I Learned the (Sort-Of) Hard Way
- Don’t skip chilling the dough. I did once. Ended up with frisbee cookies and a very sticky baking tray.
- If the caramels aren’t chopped small enough, they lava out and stick everywhere. Actually, on second thought, it’s not all bad—just tricky to clean.
- Bake one tray at a time, actually. Crowded oven leads to uneven browning. Annoying, but true.
FAQ: Real Questions, Real Answers
Can I use store-bought caramel sauce instead of candies?
Wouldn’t recommend it—tried once and the cookies turned into puddles (not the good kind). Candies hold their own, but sauce just oozes everywhere.
What’s the best way to get chewy centers?
I find pulling them out of the oven while they’re still a little underbaked works best. They’ll finish setting on the tray. If you go by color, look for slightly golden edges, not fully browned tops.
Can I make the dough ahead?
Absolutely! Sometimes I mix the dough at night, stick it in the fridge, and bake in the morning. Cookie dough for breakfast—don’t mind if I do!
My cookies are too puffy/dense. What gives?
Could be too much flour. I tend to spoon and level mine into the cup (no scooping straight from the bag unless you’re feeling chaotic).
Can I skip the extra salt on top?
Technically, yes, but… you’ll be missing out on that “wow” moment. So, probably just keep it in, eh?
If you have more questions, just shout. Or send carrier pigeon—my kids would love that, to be honest. Anyway, happy baking!
If you’ve read this far, reward yourself with a cookie. Or three. No judgment. Seriously, grab a cuppa and enjoy!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- 3/4 cup caramel bits
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until well combined. Add eggs and vanilla extract; mix until smooth.
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4Gradually add dry ingredients to the wet ingredients, mixing just until combined. Stir in chocolate chips and caramel bits.
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5Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
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6Bake for 10-12 minutes, or until the edges are golden and the centers are still soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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