Salted Caramel Chocolate Chip Cookies are the perfect blend of sweet and salty, making them an irresistible treat for any cookie lover. These cookies are soft and chewy, loaded with rich chocolate chips and drizzled with a luscious salted caramel sauce. Whether you’re baking for a special occasion or simply indulging in a sweet craving, this recipe will surely delight your taste buds. With easy-to-follow steps and simple ingredients, you can whip up a batch of these delicious cookies in no time!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup salted caramel sauce
- Flaky sea salt, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Add the Chocolate Chips: Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Drizzle with Caramel: Using a spoon, drizzle a small amount of salted caramel sauce over each cookie dough ball. You can also reserve some caramel for drizzling after baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack.
- Finish with Sea Salt: Once the cookies are cooled, drizzle with additional salted caramel sauce and sprinkle with flaky sea salt for an extra touch of flavor.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Yes, you can substitute dark chocolate chips for semi-sweet chocolate chips if you prefer a richer chocolate flavor.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage.
Can I make these cookies without the caramel?
Absolutely! If you prefer plain chocolate chip cookies, simply omit the salted caramel sauce from the recipe.
What can I use instead of butter?
You can use coconut oil or a vegan butter substitute to make these cookies dairy-free.
How can I prevent my cookies from spreading too much?
To prevent spreading, chill the cookie dough in the refrigerator for 30 minutes before baking. Additionally, ensure your butter is softened but not melted.