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Salted caramel chocolate chip cookies are loaded with caramel bits and sprinkled with sea salt to create a deliciously sweet and salty cookie.<\/p>\n
I adore all things salted caramel. I go through phases where it\u2019s all I want to bake.<\/p>\n
From salted caramel brownies and salted caramel blondies to these salted caramel chocolate chip cookies \u2013 I\u2019m obsessed.<\/p>\n
My phases of infatuation with this sweet and salty flavor usually come about after, against my better judgment, I pick up a container of the Dark Chocolate Sea Salt Caramels from Whole Foods.<\/p>\n
If you\u2019ve never tried those little bites of caramel bliss, they\u2019re \u201ccan\u2019t keep my hands out of the container\u201d incredible.<\/p>\n
So if you\u2019re also a big fan of the combination of chocolate, caramel, and sea salt, this cookie recipe is a must-make for you.<\/p>\n
Chewy salted caramel chocolate chip cookies<\/p>\n
These salted caramel chocolate chip cookies start with my absolute favorite chocolate chip cookie recipe, but they get kicked up a notch with the addition of caramel bits and a sprinkling of sea salt.\u00a0<\/p>\n
They\u2019re just as chewy and perfect as the originals, but with an added layer of deliciousness from the caramel.<\/p>\n
Since I love dark chocolate paired with salted caramel, I often make these with dark chocolate chips. But semisweet chocolate chips are perfect for anyone who isn\u2019t as into dark chocolate as I am!\u00a0<\/p>\n
These cookies are one of my go-to recipes for summer barbecues, family get-togethers and just overall cookie eating.\u00a0<\/p>\n
If you love these, I\u2019ve also made salted caramel pretzel cookies, chocolate chip cookies with brown butter and toffee, and white chocolate macadamia nut cookies based on the original New York Times chocolate chip cookie recipe.<\/p>\n
How to make salted caramel chocolate chip cookies<\/p>\n
These cookies take a little bit of time to make, thanks to letting the dough rest in the refrigerator, but they are still pretty dang easy to make!<\/p>\n
Ingredients you\u2019ll need<\/p>\n
To make my salted caramel chocolate chip cookies, you will need:<\/p>\n
2 cups minus 2 tablespoons cake flour\u00a0<\/p>\n
1 2\/3 cups bread flour\u00a0<\/p>\n
1 1\/4 teaspoons baking soda<\/p>\n
1 1\/2 teaspoons baking powder<\/p>\n
1 1\/2 teaspoons kosher salt<\/p>\n
1 1\/4 cups unsalted butter\u00a0<\/p>\n
1 1\/4 cups light brown sugar\u00a0<\/p>\n
1 cup plus 2 tablespoons granulated sugar\u00a0<\/p>\n
2 large eggs<\/p>\n
2 teaspoons pure vanilla extract<\/p>\n
1 bag dark or semi-sweet chocolate chips<\/p>\n
1 heaping cup Kraft Caramel Bits OR 1 bag caramel baking chips\u00a0<\/p>\n
sea salt<\/p>\n
I know, I know. Using two flours seems silly, but it\u2019s one of the things that makes these cookies so good!\u00a0<\/p>\n
As I mentioned before, feel free to use dark chocolate or semi-sweet chocolate chips in these cookies. They are both totally delicious!<\/p>\n
I personally prefer the Kraft Caramel Bits in these cookies. They do harden a bit after the cookies cool, but I think they add a better caramel flavor in this recipe than the caramel baking chips do.\u00a0<\/p>\n
That said, use whichever you happen to prefer!\u00a0<\/p>\n
And PLEASE don\u2019t skip the sea salt on these salted caramel chocolate chip cookies! It\u2019s the absolute perfect way to finish them \u2013 and your friends will think you\u2019re so fancy for it.\u00a0<\/p>\n
Making these cookies<\/p>\n
To start, sift the flours, baking soda, baking powder, and salt together into a bowl. Set this aside.<\/p>\n
With a mixer, cream the butter and sugars together for about 5 minutes. You want the mixture to be very light and fluffy.<\/p>\n
Add the eggs one at a time, mixing each one in before adding the next. Mix in the vanilla.<\/p>\n
Now turn the mixer to low speed and slowly add the dry ingredients, mixing until just combined. Fold in the chocolate chips and caramel bits.<\/p>\n
Now it\u2019s time to chill the dough. Cover the dough and refrigerate it for 24 to 36 hours.\u00a0<\/p>\n
This cookie dough can be refrigerated for up to 72 hours, so feel free to bake these cookies in batches if you want!<\/p>\n
When you\u2019re ready to bake your salted caramel chocolate chip cookies, let the dough sit at room temperature for about 30 minutes, until you can scoop it. Scoop the dough into 2-ounce mounds\u00a0\u2013 they\u2019ll be about the size of golf balls.<\/p>\n
Since these are big cookies, you\u2019ll only want to bake about 6 at a time on lined baking sheets. Sprinkle the dough mounds lightly with your sea salt and bake for 14-16 minutes at 350\u00b0F.<\/p>\n
The cookies are dough when they are golden brown but still soft.<\/p>\n
Let the cookies cool on the baking sheet for about 10 minutes, then transfer the cookies to a wire rack to finish cooling.<\/p>\n
Repeat baking with the rest of the dough or keep it covered in the refrigerator for baking the rest later.<\/p>\n
FAQs<\/p>\n
Can I make regular-size cookies instead? Absolutely. For regular-sized cookies, use a heaping tablespoon of dough for each cookie and bake them for approximately 8-10 minutes. Can I just use all-purpose flour instead of the cake flour and bread flour? You can, but I don\u2019t really recommend it for this recipe. You can get away with substituting the cake flour for all-purpose flour, but I recommend at least keeping the bread flour to help the cookies keep their chewy texture.While the cookies will still taste delicious with only all-purpose flour, the texture won\u2019t be the same! Do I have to let the dough chill for 24 hours before baking? While you can bake these salted caramel chocolate chip cookies before the 24-hour mark, I have tried it and I can promise you that they just aren\u2019t the same. Your patience will be rewarded, I promise you! Can I freeze the cookie dough? Yes! This dough is perfect for freezing and baking later. To learn more, check out how to freeze cookie dough. <\/p>\n
\tSift flours, baking soda, baking powder and salt into a bowl. Set aside.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.Add in chocolate chips and caramel chips and mix on low speed until just combined.Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.When ready to bake, remove the dough from the refrigerator and allow it to sit at room temperature for about 30 minutes.Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.Scoop 6 2-ounce mounds of dough (about the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14-16 minutes.Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.<\/p>\n
\tThe Kraft caramel bits will harden a bit after the cookies cool, but do have a more realistic caramel flavor than the baking chips.
\nFor regular sized cookies, use a heaping tablespoon and bake for approximately 8-10 minutes.
\nAdapted from the New York Times chocolate chip cookies.
\n\tServing: 1cookie, Calories: 342kcal, Carbohydrates: 51g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 40mg, Sodium: 263mg, Potassium: 99mg, Fiber: 0.5g, Sugar: 34g, Vitamin A: 320IU, Vitamin C: 0.04mg, Calcium: 55mg, Iron: 0.4mgNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n","protected":false},"excerpt":{"rendered":"
This post may contain affiliate links. Please read our privacy policy. Salted caramel chocolate chip cookies are loaded with caramel bits and sprinkled with sea salt to create a deliciously sweet and salty cookie. I adore all things salted caramel. I go through phases where it\u2019s all I want to bake. From salted caramel brownies […]<\/p>\n","protected":false},"author":1,"featured_media":1409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-1408","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recepies"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1408"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1409"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}