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These salted caramel chocolate chip cookies are easy to make and disappear in no time! They’re one of my favorite modern twists on the classic chocolate chip cookie.
We’re in the middle of putting a lot of “finishing touches” in our home. Partially it’s because – 10+ years into marriage – we are slowly phasing out the hand-me-down furniture, and in part because many things just didn’t fit when we move into our current house. Darlings, we still had boxes of college textbooks… from our undergraduate years! Kudos to you if you can tell me when I’ll ever use differential equations in my current line of work. I definitely didn’t when making these salted caramel chocolate chip cookies!
I’m also nesting a bit with less than 11 weeks to go until our second little one arrives, and I want to feel more prepared than I did with the first. Working from home, it’s important to me to have a space that is functional and beautiful to foster creativity, and I think we’re finally almost there. It makes my heart happy not to have a living room overrun by toys each evening. Cubicle shelves are a wonderful invention.
As you can imagine, one of the ways in which I’m preparing is by making food for our freezer. I don’t have much yet, as there’s still a bit of time and the holidays will provide me with ample opportunities to cook. I do know that a dozen or so salted caramel chocolate chip cookies ready for baking will be on my list. These cookies make people smile, they taste amazing, and everyone loves a warm cookie out of the oven!
In fact, this is part of the reason I’m sharing these a bit early. You can take a little stress off this holiday season (or anytime) by having cookie dough ready to bake at a moment’s notice with just a little preparation. I usually double the recipe, bake one batch, and freeze the other to take to events, serve to last minute guests, or just satisfy a random cookie craving. I love knowing I can whip up a few cookies on demand. It’s one of my “superwoman” secrets, haha. Enjoy, darlings!
- 16 tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup chocolate chips, dark or semi-sweet
- 1 cup caramel baking bits
- 2-3 tbsp fleur de sel or coarse sea salt
- Preheat your oven to 375 F and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugars together for about 30 seconds on medium speed until light and fluffy. Scrape down the sides of the bowl with a spatula as needed.
- Stir in the egg, scrape the sides of the bowl again. Add the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and 1/2 tsp salt.Add the dry ingredients into the wet ingredients and stir on low until just combined.
- Stir in the chocolate chips and caramel bits, then use a medium cookie scoop (about 2 tbsp) to scoop dough onto the prepared baking sheets. Sprinkle the cookies with the fleur de sel/coarse sea salt. *See notes if freezing.
- Bake for 8-10 minutes until cookies are starting to turn a light golden brown along the edges, rotating the pans once halfway through baking. Remove from the oven and allow to set on the baking sheet 3-4 minutes before using a spatula to transfer to wire racks for cooling. Eat one slightly warm.
- Cookies will keep in an airtight container at room temperature for one week.
If you are planning to freeze your dough, place the unbaked dough into the freezer after sprinkling with the salt. Allow the cookies to freeze solid on the baking sheet and then transfer to a plastic bag. Bake from frozen, adjusting the baking time up to 11-13 minutes.