Salted Caramel Chocolate Chip Cookies
SHARE THIS RECIPE!
© Paden Reich
These can be made ahead and stored in an airtight container in a cool place for up to a week.
The Astaire and Rogers of dessert ingredients, salted caramel makes chocolate taste even better and chocolate helps salted caramel soar beyond its potential as a solo act. To me, the marriage of these two in a cookie was inevitable. It happened when I was at a farmers’ market one Sunday and saw a booth with homemade candy, including perhaps the best caramel I’d ever tasted. A light went off. “I’m going to get the best caramel,” I told myself, “slice it up into little chunks, and put it in chocolate chip cookies. It’s going to be amazing.” And it was —except the caramel chunks melted and burned around the edges. After several variations, I settled on using the Kraft caramel bits from the baking aisle in the grocery store. They held their shape and the taste was everything I found in the original try. Enjoy.
1. Preheat the oven to 375°F. Position the racks in the upper third and lower third of the oven. Line 2 large baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
2. Combine the butter, brown sugar, and granulated sugar in a large bowl; beat with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla, and beat until combined. Add the flour mixture, and beat until just incorporated. Stir in the caramel bits and chocolate chips.
3. Drop the dough by heaping tablespoonfuls 2 inches apart onto the prepared baking sheets. Sprinkle each cookie with a pinch of sea salt.
4. Bake until golden brown, about 13 minutes, switching the baking sheets top rack to bottom rack halfway through. Cool the cookies on the baking sheets for 3 to 5 minutes. Transfer the cookies to a wire rack to cool completely. Repeat the procedure with the remaining cookie dough.
3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1/4 teaspoon table salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1⁄2 cup granulated sugar
2 large eggs
1 1⁄2 teaspoons vanilla extract
1 cup caramel bits
3/4 cup semisweet chocolate chips
1 1⁄2 teaspoons flaked sea salt
Hands on time
1 Hour, 15 Minutes