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Salted Caramel Chocolate Chip Cookies

Salted caramel chocolate chip cookies bake up with golden edges, soft centers, and pockets of caramel and semisweet chocolate. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 1.5 cup semisweet chocolate chips
  • 0.75 cup caramel bits
  • 0.5 tsp flaky sea salt

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Whisk the flour, baking soda, and fine salt together in a medium bowl.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the egg, egg yolk, and vanilla until combined.
  5. Mix in the flour mixture just until no dry streaks remain.
  6. Fold in the chocolate chips and caramel bits.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop the dough into 2-tablespoon portions and arrange 12 portions about 2 inches apart on the prepared baking sheet.
  9. Sprinkle the dough portions with the flaky sea salt.
  10. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Repeat with the remaining dough.

Notes

For chewy centers, take the cookies out when the edges are golden and the centers still look slightly soft. Store airtight in the refrigerator for up to 5 days; freeze for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend and check that the caramel bits are gluten-free.