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Perfect Salted Caramel Chocolate Chip Cookies

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Thick, chewy cookies with crisp edges, gooey pockets of homemade caramel, and a final sprinkle of flaky sea salt. The browned butter dough and careful folding technique create a bakery-worthy treat that’s always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups semi-sweet chocolate chips
  • 20–24 soft caramel candies (e.g., Kraft Caramels or Werther’s Soft Caramels), each cut into quarters
  • Flaky sea salt (e.g., Maldon) for finishing

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, and turn a golden amber color with a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl to stop cooking. Let cool for 10 minutes.
  2. Mix the sugars: Add 1 cup packed brown sugar and ½ cup granulated sugar to the cooled browned butter. Whisk vigorously until the mixture looks like wet sand and is well combined (about 1 minute).
  3. Add the eggs and vanilla: Crack 2 room-temperature eggs into the bowl. Add 2 teaspoons pure vanilla extract. Whisk until smooth, glossy, and slightly lightened in color (about 30 seconds).
  4. Combine the dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
  5. Fold in the dry ingredients: Gradually add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. Add the chocolate and caramel: Gently fold in 1 ½ cups semi-sweet chocolate chips, then the quartered caramel candies. Distribute evenly without overworking the dough.
  7. Chill the dough: Cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, preferably 24 hours.
  8. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a cookie scoop (about 2 tablespoons) to portion the dough. Roll each portion into a ball. Place on prepared baking sheets, leaving about 2 inches of space between each.
  10. Bake: Bake for 10-12 minutes. Edges should be golden brown and set; centers will look slightly soft and puffy. For softer cookies, bake 10 minutes; for crispier edges, 12 minutes.
  11. Add the salt immediately: As soon as cookies come out of the oven, sprinkle a few flakes of flaky sea salt on top of each.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip the chill time—it prevents spreading and deepens flavor. For perfectly round cookies, gently scoot the edges with a round cutter or glass right after baking. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: salted caramel, chocolate chip cookies, browned butter, soft caramel, flaky sea salt, chewy cookies, easy cookie recipe

Find it online: https://larameals.com/perfect-salted-caramel-chocolate-chip-cookies/