Chocolate Chip Caramel Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 1/2 teaspoons cornstarch
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1/2 teaspoon salt
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3/4 cup unsalted butter, melted and slightly cooled
06 -
3/4 cup packed brown sugar
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1/2 cup granulated sugar
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1 large egg and 1 egg yolk
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2 teaspoons pure vanilla extract
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1 cup semi-sweet chocolate chips
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16 soft caramel candies (e.g., Werther’s or Kraft), unwrapped
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Flaky sea salt, for sprinkling
# Instructions:
01 -
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
02 -
In a separate large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Mix in egg, egg yolk, and vanilla.
03 -
Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
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Cover the dough and chill for at least 1 hour or up to 3 days to prevent spreading.
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Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
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Scoop about 2 tablespoons of dough, flatten slightly, and press a caramel candy into the center. Wrap the dough around the caramel and roll into a ball. Place dough balls 2–3 inches apart on the prepared baking sheet.
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Bake for 11–13 minutes until the edges are lightly golden and the centers look soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
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While the cookies are warm, sprinkle them with flaky sea salt. Let cool slightly before serving.
# Notes:
01 -
For extra gooeyness, microwave each cookie for 5–10 seconds before serving.
02 -
Use chocolate chunks instead of chips for more melty pockets.
03 -
Adding chopped toasted pecans can create a turtle-cookie twist.