These chocolate chip caramel cookies have crispy edges and chewy centers. They are loaded with caramel & chocolate chips and topped with flaky sea salt for complete cookie perfection. They're easy to make - no chilling required!
Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Add the dry ingredients, beat on medium speed until combined.
Add the caramel and chocolate chips and stir until evenly distributed throughout the dough.
Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and immediately sprinkle with flaky sea salt. Then, let the cookies cool on the baking sheet for 5-10 minutes.
After 5-10 minutes, transfer the cookies to a wire rack to cool completely.
Video
Notes
Ingredient Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter can be used in place of salted butter. Or, use browned butter for an even richer caramelized flavor.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. Dark brown sugar works great in place of light.
Chocolate chips: choose your favorite variety. We prefer semi-sweet chocolate chips or dark chocolate chips. You can use chopped chocolate bars, milk chocolate, white chocolate, etc.
StoreOnce cooled, store these chocolate chip caramel cookies in an airtight container at room temperature for 3-5 days.Freeze
Freeze the dough before baking. Portion out the dough and roll it into balls. Then place them in an single layer in an airtight container to free.
To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtig
To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed.