If you know me, you know how much I love cookies. I’ve already posted a cookie recipe on here and I have a ton more saved up in my bookmarks. I love the ease of cookies. Generally they don’t take long to prepare, don’t take long to bake, and you can have a couple and feel very satisfied. My favorite kind of cookie is most definitely chocolate chip. There’s nothing more perfect than chocolate chip cookies. How many childhood memories are tied to biting into a warm, gooey, just baked chocolate chip cookie? Just saying it brings back those memories. And in my personal opinion, chocolate chip is the best kind of raw cookie dough. I know I shouldn’t advocate eating something with raw egg in it but come on, you know you do it 😉 Another thing, chocolate chip cookies are also perfect for embellishment. Not that they need it but the flavors are so simple that you can layer them really nicely.
Salted caramel is a flavor combination that I have come to love in the past few years. I love the mixture of sweet and salty; like chocolate covered pretzels or kettlecorn. When I found this recipe I thought it would be perfect. You couldn’t get much more perfect than chocolate chip and salted caramel. You can find the original recipe here. I tweaked the recipe slightly, mainly that I only added two cups of flour and omitted the two additional tablespoons. I just felt it wasn’t necessary. You can use any kind of chocolate chips you like; I mixed semi-sweet and milk chocolate. It’s just a tasty combination. I used Worther’s Original chewy caramels but you can again use any kind you’d like. Just make sure they’re individually wrapped! Be aware of your placement of the caramels into the cookies; the closer to the edge the more they’re going to stick to the baking sheet. It can be a little hard to get them off so try to do it when the cookies are still warm. The first time I made these (which was before I started this blog) I used a serrated knife to get them off the cookie sheet and ended up cutting my finger. It wasn’t bad but just save yourself the trouble 🙂 Also, when it comes to the sea salt, I used a finer grain of salt this time because that’s what I had. You can use a thicker grain of salt, or maybe even a fleur de sel, which is a pretty fancy French sea salt. Moving on, here’s the recipe!
Salted Caramel Chocolate Chip Cookies
Makes approximately 3 dozen
2 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup salted butter softened
1 cup light brown sugar
1/2 cup sugar
1 room temperature egg
1 room temperature egg yolk
2 tsp. vanilla extract
3/4 cup chocolate chips
16 caramels cut into 4-5 pieces each
Mix flour and baking soda in a bowl and set aside
With an electric mixer, cream the butter and sugars together. Add the egg, yolk and vanilla and mix well. Gradually add the flour mixture and stir until dough forms. Fold in chocolate chips but don’t add caramels. Don’t over mix dough.
Chill dough for at least 30 minutes (you can store it for up to 5 days). Chop caramels into pieces. Preheat oven to 325 degrees. Make sure to keep dough cold in between batches while baking!
Drop cookies by spoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of cookies. Bake 8-10 minutes or until edges are slightly browned. The centers should appear soft and puffy. Sprinkle with sea salt while warm. Let cool completely before storing in an air tight container.