Step-by-Step Instructions
1. Prep & Preheat
Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, and salt until evenly combined.
3. Cream Butter and Sugars
Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high until light and fluffy (about 3–5 minutes). The mixture should be pale, airy, and hold a ribbon-like stream—this adds chewiness and depth because brown sugar introduces moisture and molasses notes
4. Add Eggs & Vanilla
Beat in the eggs one at a time, scraping down the bowl in between. Add vanilla extract and mix until smooth and fully incorporated.
5. Combine Dry & Wet
Gradually add the dry ingredient mixture to the creamed butter mixture on low speed. Mix until just combined—avoid overmixing to prevent gluten development and tough cookies
6. Add Chocolate Chips
Fold in the chocolate chips using a spatula. You can reserve an extra handful to press on top later for a gallery of melty chocolate on each cookie.
7. Shape & Press in Caramel
Use a 2 Tbsp cookie scoop to portion dough balls, spacing them 2”–3” apart. Press 3–4 caramel pieces into the center of each mound, keeping them compact so the caramel creates gooey pockets without leaking too much
8. Bake to Chewy Perfection
Bake for 12–15 minutes, or until cookie edges are golden and the centers remain slightly soft. The caramel will bubble gently. Avoid overbaking—cookies continue to set as they cool on the tray.
9. Sea Salt Finish
Immediately after baking, sprinkle each hot cookie with flaky sea salt. This enhances the caramel-chocolate flavor and adds that luxe sweet-salty crunch .
10. Cool & Serve
Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool fully. Serve slightly warm for maximum gooeyness, or at room temperature.
Pro Tips for Next-Level Cookies
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Butter matters: Use room-temperature butter, or even brown some butter for nutty aroma
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Chill for chewier texture: Rest the dough 1–24 hours to enhance flavor and slow spread .
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Milk powder hack: Add 1–2 Tbsp nonfat dry milk powder for creamy richness
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Even chocolate distribution: Hand-chop some chocolate to vary chunk sizes
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Avoid overmixing: Stop as soon as dry streaks disappear for tender cookies
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Use quality salt: Flaky salt on top brings out flavor—don’t skimp .
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Serving & Storage Suggestions
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Serve warm with a glass of cold milk or coffee.
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Room-temperature cookies stay soft and chewy for up to 3 days in an airtight container.
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Freeze dough balls (pre-baking) for up to 3 months—bake from frozen, adding 2 minutes bake time .
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Freeze baked cookies fully cooled; reheat gently in microwave (10 seconds) or oven (300 °F, 5 min).
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Variations & Customization Ideas
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Extra gooey: Press extra caramel bits on top of warm cookies before cooling.
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Brown-butter caramel twist: Brown the butter prior to creaming for deeper flavor.
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No dairy alternative: Use vegan butter and dairy-free chocolate.
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Nutty combo: Fold in chopped pecans or walnuts for texture.
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Espresso hint: Add ½ tsp espresso or coffee powder to the dry mix for mocha notes
FAQ
Q: Can I use caramel sauce instead of candies?
Potentials: sealed caramel pockets? Convert sauce into hardened shards (see “hard caramel” method) to avoid spreading .
Q: No caramel candies on hand—substitute?
Try caramel chips or chopped store‑bought caramels. Soft candies may melt more—adjust bake time.
Q: Cookies flattened too much?
Chill dough before baking, use parchment, and ensure oven is fully preheated.
Final Thoughts
These Salted Caramel Chocolate Chip Cookies blend classic chocolate chip cookie charm with rich caramel pockets and a savory salt finish for an irresistible treat. With tips from top food sites and small tweaks, they deliver restaurant-worthy flavor with effortless comfort
