Chocolate Chip Caramel Cookies
Chocolate chip caramel cookies are a sweet and buttery cookie filled with both milk and semi-sweet chocolate chips, little bits of caramel and topped with salt flakes. They have the perfect balance of a crispy edge and chewy center and are sure to become a new favorite!
Ingredients
- 1 cup (227 g) butter room temperature
- 1¾ cups (385 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) turbinado sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 1 tsp (1 teaspoon) salt
- 3 cups (420 g) all-purpose flour
- 1½ cups (270 g) milk chocolate chips
- 1 cup (180 g) semi sweet chocolate chips
- 1 cup (236.59 g) caramel bits can chop caramels into bite size pieces
- flaked sea salt for sprinkling
Instructions
- Place the butter and all 3 sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in both kinds of chocolate chips and caramel bits.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results will be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours, ideally 24-48 hours.
- When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Notes
I prefer to only bake the amount of cookies we are going to eat at the time, which is usually one pans worth. Freeze the rest of the dough balls in a ziplock, and pull out whenever you're craving a warm cookie or two.
If baking frozen cookie dough balls you do not need to defrost before, and they should bake for about the same amount of time. Maybe 1 minute more at most.
If you do not have turibinado sugar on hand you can substitute with granulated sugar.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 341kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 38mgSodium: 243mgPotassium: 138mgFiber: 1gSugar: 32gVitamin A: 274IUCalcium: 48mgIron: 1mg
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