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Salted Caramel Chocolate Chip Cookies

Salted caramel chocolate chip cookies with soft, golden edges and centers that stay slightly underdone for a tender bite. Fold in caramel bits and chocolate chips, then finish each cookie with flaky sea salt for sweet-salty contrast.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp salt
wet ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
mix-ins and topping
  • 1.5 cup semi-sweet chocolate chips
  • 1 cup soft caramel bits or chopped soft caramels
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 stand mixer

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets with parchment.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cornstarch, and salt until evenly combined.
Cream the butter and sugars
  1. Beat unsalted butter, brown sugar, and granulated sugar until very light and fluffy.
  2. Add eggs one at a time, then mix in vanilla extract until smooth.
Fold and form cookies
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in semi-sweet chocolate chips and soft caramel bits or chopped soft caramels so they’re evenly distributed.
  3. Scoop the dough into 2-tablespoon rounds and place them on the prepared baking sheets.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges are golden but the centers still look slightly underdone.
  2. Immediately press extra semi-sweet chocolate chips and soft caramel bits or chopped soft caramels onto the tops if desired.
  3. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes.

Notes

For the cleanest caramel distribution, fold the caramel bits in gently so you don’t smear them into the dough. Store baked cookies airtight at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a slightly lighter option, use a plant-butter substitute in the same amount, keeping everything else the same.