Caramel Chocolate Chip Cookies
One of the simplest ways to bring new life into your basic chocolate chip cookie recipe is to stuff it with... stuff. There are all sorts of options here - peanut butter, fudge, or even another cookie. But, as we have so many times before here, let's begin at the beginning.
Caramel is, in my opinion, a) the most natural melty companion for your chocolate chip cookies and b) an excellent excuse to further pair sea salt flakes with your finished cookies. Sure, I've listed the salt as optional in case you happen to be one of those people that isn't down with salty sweet, but its absolutely the correct way to do things. Trust.
Recipe makes 12 large cookies
- 180g (1 & 1/2 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) light brown sugar
- 1 large egg
- 1 tsp vanilla
- 180g (1 cup) chocolate chips or chunks
- 6 soft caramel candies (such as Kraft Caramels)
- (optional) coarse sea salt for sprinkling
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold chocolate chips into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes for it to soften a bit before rolling.
- Chop caramel candies in half.
- Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Place a chopped caramel candy atop a cookie dough ball, then place another cookie dough ball on top of that and press slightly to seal. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 11-13 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. Sprinkle tops with coarse sea salt. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - make sure that they're completely cooled and free of moisture before freezing.