Indulge in the delightful world of baking with our salted caramel cookies. Combining the rich, buttery flavor of homemade salted caramel with the chewy goodness of classic cookie recipes, these treats are the perfect union of sweet and salty.
Ingredients
Scale:
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (semi-sweet or dark)
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter (for caramel)
1/2 cup heavy cream (for caramel)
1 teaspoon sea salt (for caramel)
Instructions
Prepare the Salted Caramel: In a medium saucepan over medium heat, combine 1 cup of granulated sugar. Stir constantly until the sugar melts and turns a golden amber color, about 8-10 minutes.
Once melted, carefully add the 6 tablespoons of butter, stirring until melted and fully incorporated.
Slowly drizzle in the heavy cream while stirring continuously. Cook for an additional 1-2 minutes until thickened and glossy. Remove from heat, stir in sea salt, and let it cool to room temperature.
Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 1/4 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
In another bowl, cream together 3/4 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy, about 3-4 minutes.
Add 1 teaspoon of vanilla extract and 2 large eggs, one at a time, mixing well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the 2 cups of chocolate chips.
Using a cookie scoop or tablespoon, drop dough onto a lined baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, create a small indentation in the center of each cookie. Fill each indentation with about 1 teaspoon of the cooled salted caramel.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
