Salted Caramel Chocolate Chip Cookies

Here’s a decadent and bakery-style recipe for Salted Caramel Chocolate Chip Cookies—chewy, gooey, and sweet with just the right touch of salt. They’re always a hit!

🍪 Salted Caramel Chocolate Chip Cookies

🔸 Ingredients (Makes about 16 large cookies):

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup brown sugar (light or dark)

• ½ cup granulated sugar

• 2 large eggs

• 1 tbsp vanilla extract

• 2½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups semi-sweet or dark chocolate chips

• 1 cup soft caramel candies, chopped (or use caramel baking bits)

• Flaky sea salt, for sprinkling

🔸 Instructions:

1. Preheat Oven:

   • Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the Dough:

   • Cream together the butter, brown sugar, and granulated sugar until light and fluffy.

   • Add eggs one at a time, beating well after each. Stir in vanilla extract.

3. Mix Dry Ingredients:

   • In a separate bowl, whisk together flour, baking soda, and salt.

   • Gradually add the dry ingredients to the wet mixture and mix until just combined.

4. Add Mix-ins:

   • Fold in chocolate chips and chopped caramel pieces.

5. Shape Cookies:

   • Scoop large tablespoons of dough (or use a cookie scoop) onto the baking sheet, leaving space between each.

   • Chill in the fridge for 15–20 minutes if you want thicker cookies.

6. Bake:

   • Bake for 10–12 minutes, until the edges are golden and centers are just set.

   • Remove from oven and immediately sprinkle with flaky sea salt while still warm.

7. Cool:

   • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

✅ Tips:

• Caramel Tip: Use soft, chewy caramels (like Werther’s soft caramels) and chop them small so they melt nicely without leaking too much.

• Storage: Store in an airtight container for up to 4 days. You can also freeze the dough balls and bake as needed.

• Flavor Boost: Brown the butter first for a deeper, nutty flavor!