Salted Caramel Chocolate Chip Cookies
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
1 d
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Total Time
1 d 1 hr 1 min
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Servings
24 cookies
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Course
Dessert
Salted Caramel Chocolate Chip Cookies
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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.
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Ingredients
- 2 cups minus 2 tablespoons cake flour 8 1/2 ounces
- 1 ⅔ cups bread flour 8 1/2 ounces
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag bag dark or semi-sweet chocolate chips 10 ounces
- 1 heaping cup Kraft Caramel Bits OR 1 (9-ounce) bag caramel baking chips (we used Nestle) (see note below)
- Flaky sea salt for topping
Instructions
- Sift 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°F. 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.
Notes
- The Kraft caramel bits will harden a bit after the cookies cool, but do have a more realistic caramel flavor than the baking chips.
- For regular sized cookies, use a heaping tablespoon and bake for approximately 8-10 minutes.
- Adapted from the New York Times chocolate chip cookies.
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