Salted Caramel Chocolate Chip Cookies
Print PinServings: 16 servings
Total Time: 1 hour 10 minutes
Calories: 450kcal
Ingredients
- 20 Werther's soft caramels
- 1 cup cold salted butter sliced into ¼ inch cubes
- 1 cup light brown sugar, packed
- ¾ cup cane sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 ½ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 cup semisweet chocolate chips (I prefer Ghirardelli), plus extra for topping
- 1 teaspoon coarse sea salt to sprinkle on top
Instructions
- Remove 16 soft caramels from their wrapping. Bend them in half and roll them each into a ball. These will go in the center of each cookie.20 Werther's soft caramels
- With the remaining soft caramels, chop them into small flakes to put on top of the cookies. Place all of the caramels in the fridge or freezer while preparing the dough so that they harden before baking.
- Cut butter into small, 1 inch cubes, and add standing mixer, along with brown and white sugars. Mix on high for about 5 minutes, until creamy. Scrape down sides of the bowl with a a few times to make sure it's mixed evenly.1 cup cold salted butter, 1 cup light brown sugar, packed, ¾ cup cane sugar
- Add eggs and vanilla extract to the standing mixture, and mix on medium high, until well combined. Again, scrape down sides of the bowl as necessary.2 large eggs, 2 teaspoon vanilla extract
- In a separate bowl, add flour, sea salt, cornstarch, and baking soda. Whisk together.2 ½ cup all purpose flour, 1 teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
- Add flour mixture to the standing mixer and mix on lowest setting until combined. Fold in chocolate chips so that they are evenly distributed.2 cup semisweet chocolate chips
- Take a round ball of caramel, and cover with cookie dough, making a ball with the caramel at the center. Repeat with all 16 caramels. Once all cookie dough balls are formed, Press extra chocolate chips and flakes of caramel into the top of each cookie.
- Line a two cookie sheets with parchment paper* and evenly spread out cookie dough balls on each. Cover with plastic wrap and allow to chill for at least one hour**. Preheat oven to 400 degrees.
- Remove plastic wrap and bake for 9-10 minutes, until edges of cookies start to brown. They will still be very soft. Sprinkle the cookies with sea salt, and allow to cool on pan for at least 15 minutes before eating. Enjoy!1 teaspoon coarse sea salt to sprinkle on top
Notes
*I recommend using parchment paper instead of cooking spray, because the caramel is a pain to get off of the pan.
You can chill the dough in the fridge for an hour minimum, or in the freezer for ¼ of the time.