There’s nothing better than salted caramel with chocolate… unless you add them all to a cookie! YUM. I made these salted caramel chocolate chip cookies last night and made the mistake of leaving them on the counter–my kids saw them when they woke up and were begging to have some for breakfast… Honestly, I was tempted by the idea… Don’t worry, we opted for something a little bit healthier!
Chill the Cookie Dough
The key to this recipe is making sure to chill the cookie dough before baking. I normally try to avoid this when baking because when I decide to make cookies, I want them ASAP. But for these, it’s essential. Trust me, I’ve made this mistake before. The dough is super soft because of the butter, and the caramels melt fast. Chilling the dough first will keep the cookies from melting all over the pan.
Don’t be put off by the prep time listed on the recipe– an hour of that is chilling the dough in the fridge. I’d say that is the least amount of chill time you can get away with, so don’t be afraid to leave them in longer. If you’re in a hurry, you can put the dough in the freezer for 1/4 the chill time. I put this batch in the freezer for 15 minutes, and they turned out great.
I also play it safe and chill the caramels before putting them into the dough (step one). That way they melt slower, and allow the cookie to form its shape before they run off the cookie dough ball and all over the pan.
These salted caramel chocolate chip cookies are absolutely DELICIOUS, but if you are looking for a recipe with no chill time, try my original chocolate chip cookie recipe!
Types of Sea Salt
This really comes down to personal preference. I prefer to use a fine sea salt in the dough so that it more evenly distributes throughout the cookie. On top, however, I prefer to use either a coarse or flaky sea salt–these larger chunks really give that punch of saltiness that you get with a sea salt caramel flavor. Again, it all depends on what you prefer.