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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 like all issues salted caramel. I’m going by means of phases the place it’s all I need 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 normally come about after, in opposition to my higher judgment, I choose up a container of the Darkish Chocolate Sea Salt Caramels from Entire Meals.
For those who’ve by no means tried these little bites of caramel bliss, they’re “can’t hold my palms out of the container” unbelievable.
So when you’re additionally a giant fan of the mixture 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 ideal because the originals, however with an added layer of deliciousness from the caramel.
Since I really like darkish chocolate paired with salted caramel, I usually make these with darkish chocolate chips. However semisweet chocolate chips are good for anybody who isn’t as into darkish chocolate as I’m!
These cookies are one among my go-to recipes for summer time barbecues, household get-togethers and simply general cookie consuming.
For those who love these, I’ve additionally made salted caramel pretzel cookies, chocolate chip cookies with brown butter and toffee, and white chocolate macadamia nut cookies based mostly on the unique New York Instances chocolate chip cookie recipe.
The way to make salted caramel chocolate chip cookies
These cookies take slightly little bit of time to make, because of letting the dough relaxation within the fridge, however they’re nonetheless fairly dang straightforward to make!
Components you’ll want
To make my salted caramel chocolate chip cookies, you’ll need:
- 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 gentle brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 massive 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, but it surely’s one of many issues that makes these cookies so good!
As I discussed earlier than, be happy to make use of darkish chocolate or semi-sweet chocolate chips in these cookies. They’re each completely scrumptious!
I personally choose the Kraft Caramel Bits in these cookies. They do harden a bit after the cookies cool, however I believe they add a greater caramel taste on this recipe than the caramel baking chips do.
That mentioned, use whichever you occur to choose!
And PLEASE don’t skip the ocean salt on these salted caramel chocolate chip cookies! It’s absolutely the good strategy to end them – and your pals will suppose you’re so fancy for it.
Making these cookies
To start out, 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 gentle and fluffy.
Add the eggs one by one, mixing every one in earlier than including the following. Combine within the vanilla.
Now flip the mixer to low velocity and slowly add the dry substances, mixing till simply mixed. Fold within the chocolate chips and caramel bits.
Now it’s time to sit back the dough. Cowl the dough and refrigerate it for twenty-four to 36 hours.
This cookie dough may be refrigerated for as much as 72 hours, so be happy to bake these cookies in batches if you need!
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 need to bake about 6 at a time on lined baking sheets. Sprinkle the dough mounds frivolously together with your sea salt and bake for 14-16 minutes at 350°F.
The cookies are dough when they’re golden brown however nonetheless smooth.
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 remainder 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 suggest it for this recipe. You may get away with substituting the cake flour for all-purpose flour, however I like to recommend a minimum of maintaining 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 endurance 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 gentle, about 5 minutes.
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Add eggs, one by one, mixing effectively after every addition. Stir within the vanilla.
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Cut back velocity to low, add dry substances and blend till simply mixed, 5 to 10 seconds.
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Add in chocolate chips and caramel chips and blend on low velocity 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 may 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 frivolously with sea salt and bake till golden brown however nonetheless smooth, 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
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
