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Salted caramel chocolate chip cookies are loaded with caramel bits and sprinkled with sea salt to create a deliciously candy and salty cookie.
I am keen on all issues salted caramel. I am going by means of phases the place it’s all I wish to bake.
From salted caramel brownies and salted caramel blondies to those salted caramel chocolate chip cookies – I’m obsessed.
My phases of infatuation with this candy and salty taste often come about after, in opposition to my higher judgment, I decide up a container of the Darkish Chocolate Sea Salt Caramels from Complete Meals.
In case you’ve by no means tried these little bites of caramel bliss, they’re “can’t hold my palms out of the container” unimaginable.
So in case you’re additionally a giant fan of the mix of chocolate, caramel, and sea salt, this cookie recipe is a must-make for you.
Chewy salted caramel chocolate chip cookies
These salted caramel chocolate chip cookies begin with my absolute favourite chocolate chip cookie recipe, however they get kicked up a notch with the addition of caramel bits and a sprinkling of sea salt.
They’re simply as chewy and excellent because the originals, however with an added layer of deliciousness from the caramel.
Since I like darkish chocolate paired with salted caramel, I usually make these with darkish chocolate chips. However semisweet chocolate chips are excellent for anybody who isn’t as into darkish chocolate as I’m!
These cookies are certainly one of my go-to recipes for summer season barbecues, household get-togethers and simply general cookie consuming.
In case you love these, I’ve additionally made salted caramel pretzel cookies, chocolate chip cookies with brown butter and toffee, and white chocolate macadamia nut cookies primarily based on the unique New York Instances chocolate chip cookie recipe.
Easy methods to make salted caramel chocolate chip cookies
These cookies take somewhat little bit of time to make, due to letting the dough relaxation within the fridge, however they’re nonetheless fairly dang simple to make!
Components you’ll want
To make my salted caramel chocolate chip cookies, you will want:
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups mild brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 giant eggs
- 2 teaspoons pure vanilla extract
- 1 bag darkish or semi-sweet chocolate chips
- 1 heaping cup Kraft Caramel Bits OR 1 bag caramel baking chips
- sea salt
I do know, I do know. Utilizing two flours appears foolish, nevertheless it’s one of many issues that makes these cookies so good!
As I discussed earlier than, be at liberty to make use of darkish chocolate or semi-sweet chocolate chips in these cookies. They’re each completely scrumptious!
I personally desire the Kraft Caramel Bits in these cookies. They do harden a bit after the cookies cool, however I feel they add a greater caramel taste on this recipe than the caramel baking chips do.
That stated, use whichever you occur to desire!
And PLEASE don’t skip the ocean salt on these salted caramel chocolate chip cookies! It’s absolutely the excellent option to end them – and your pals will suppose you’re so fancy for it.
Making these cookies
To begin, sift the flours, baking soda, baking powder, and salt collectively right into a bowl. Set this apart.
With a mixer, cream the butter and sugars collectively for about 5 minutes. You need the combination to be very mild and fluffy.
Add the eggs separately, mixing each in earlier than including the following. Combine within the vanilla.
Now flip the mixer to low pace and slowly add the dry components, mixing till simply mixed. Fold within the chocolate chips and caramel bits.
Now it’s time to relax the dough. Cowl the dough and refrigerate it for twenty-four to 36 hours.
This cookie dough might be refrigerated for as much as 72 hours, so be at liberty to bake these cookies in batches if you would like!
If you’re able to bake your salted caramel chocolate chip cookies, let the dough sit at room temperature for about half-hour, till you’ll be able to scoop it. Scoop the dough into 2-ounce mounds – they’ll be in regards to the measurement of golf balls.
Since these are huge cookies, you’ll solely wish to bake about 6 at a time on lined baking sheets. Sprinkle the dough mounds flippantly along with your sea salt and bake for 14-16 minutes at 350°F.
The cookies are dough when they’re golden brown however nonetheless mushy.
Let the cookies cool on the baking sheet for about 10 minutes, then switch the cookies to a wire rack to complete cooling.
Repeat baking with the remainder of the dough or hold it coated within the fridge for baking the remaining later.
FAQs
Completely. For normal-sized cookies, use a heaping tablespoon of dough for every cookie and bake them for about 8-10 minutes.
You can, however I don’t actually advocate it for this recipe. You may get away with substituting the cake flour for all-purpose flour, however I like to recommend no less than conserving the bread flour to assist the cookies hold their chewy texture.
Whereas the cookies will nonetheless style scrumptious with solely all-purpose flour, the feel received’t be the identical!
Whilst you can bake these salted caramel chocolate chip cookies earlier than the 24-hour mark, I’ve tried it and I can promise you that they simply aren’t the identical. Your persistence might be rewarded, I promise you!
Sure! This dough is ideal for freezing and baking later. To study extra, try tips on how to freeze cookie dough.
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Sift flours, baking soda, baking powder and salt right into a bowl. Put aside.
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Utilizing a mixer fitted with paddle attachment, cream butter and sugars collectively till very mild, about 5 minutes.
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Add eggs, separately, mixing nicely after every addition. Stir within the vanilla.
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Scale back pace to low, add dry components and blend till simply mixed, 5 to 10 seconds.
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Add in chocolate chips and caramel chips and blend on low pace till simply mixed.
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Press plastic wrap in opposition to dough and refrigerate for twenty-four to 36 hours. Dough could also be utilized in batches, and might be refrigerated for as much as 72 hours.
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When able to bake, take away the dough from the fridge and permit it to take a seat at room temperature for about half-hour.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Put aside.
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Scoop 6 2-ounce mounds of dough (in regards to the measurement of golf balls) onto baking sheet. Sprinkle flippantly with sea salt and bake till golden brown however nonetheless mushy, 14-16 minutes.
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Switch sheet to a wire rack for 10 minutes, then slip cookies onto one other rack to chill a bit extra.
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Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the following day.
For normal sized cookies, use a heaping tablespoon and bake for about 8-10 minutes.
Tailored from the New York Instances chocolate chip cookies.
Serving: 1cookie, Energy: 342kcal, Carbohydrates: 51g, Protein: 3g, Fats: 14g, Saturated Fats: 9g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.4g, Ldl cholesterol: 40mg, Sodium: 263mg, Potassium: 99mg, Fiber: 0.5g, Sugar: 34g, Vitamin A: 320IU, Vitamin C: 0.04mg, Calcium: 55mg, Iron: 0.4mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
