Thick, chewy cookies loaded with melty chocolate and gooey caramel, finished with a sprinkle of flaky sea salt for the perfect sweet-salty bite.
Ingredients
Dry Ingredients:
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2 ¼ cups (280g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet Ingredients:
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1 cup (2 sticks / 227g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (165g) packed brown sugar
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2 large eggs, room temp
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2 tsp vanilla extract
Mix-Ins:
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1 ½ cups (255g) chocolate chips (semisweet or dark)
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½ cup soft caramel bits (or chopped caramel squares)
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Flaky sea salt (for topping)
Instructions
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Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment.
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Dry Mix: Whisk flour, baking soda, baking powder, and salt in a bowl.
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Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla.
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Combine: Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips and caramel bits.
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Scoop: Use a 2-tbsp cookie scoop to portion dough. Place 2″ apart on sheets.
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Bake: 9-11 mins, until edges are golden but centers look slightly underdone.
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Salt & Cool: Sprinkle with flaky salt right out of the oven. Let cool 5 mins on sheets, then transfer to racks.
Pro Tips
🔥 Chewier cookies: Replace ¼ cup flour with cornstarch.
🍫 Gooey caramel: Use Kraft Caramel Bits (they melt but hold shape).
🌊 Salt wisely: A pinch of Maldon sea salt elevates the caramel!
📦 Storage: Keep in an airtight container for up to 5 days (or freeze dough balls for fresh cookies anytime).
Serve warm with a glass of milk for ultimate indulgence!