Description
Delight in the perfect balance of sweet and salty with these Salted Caramel Chocolate Chunk Cookies. Soft and chewy cookies loaded with rich dark chocolate chunks and gooey caramel baking pieces, finished with a touch of flaky sea salt for that irresistible flavor combination.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
Mix-ins and Toppings
- 2 cups dark chocolate chunks
- 1 1/2 cups caramel baking pieces (divided: 1 cup for dough, 1/2 cup extra)
- Flaked sea salt, for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the flour and baking soda until evenly combined, ensuring even leavening.
- Cream Butter and Sugars: Using a stand mixer, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is creamy and fluffy, which helps incorporate air for texture.
- Add Vanilla and Egg: Beat in the pure vanilla extract and large egg until fully combined, creating a smooth batter base.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed. Mix just until the dough forms to avoid overdeveloping the gluten, which could toughen the cookies.
- Fold in Chocolate and Caramel: Gently fold in 1 1/2 cups of dark chocolate chunks and 1 cup of caramel baking pieces evenly throughout the dough for pockets of sweetness.
- Chill the Dough: Place the dough and the mixing bowl in the freezer for 30 minutes to firm up. This helps the cookies hold their shape during baking and prevents excessive spreading.
- Scoop Dough onto Baking Sheet: Using a medium ice cream scoop, portion the chilled dough onto the prepared baking sheet, spacing cookies adequately for even baking.
- Bake Cookies: Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly browned and the centers are set but still soft.
- Add Sea Salt Topping: As soon as the cookies come out of the oven, sprinkle flaky sea salt over the tops to enhance the salted caramel flavor.
- Cool and Repeat: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Bake remaining dough in batches as needed.
- Serve and Enjoy: Once cooled, serve these irresistible salted caramel chocolate chunk cookies and enjoy the perfect sweet-salty treat.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Use good quality dark chocolate chunks for the best flavor and texture contrast.
- Flaky sea salt enhances the caramel and chocolate flavors—do not omit.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For softer cookies, slightly underbake by reducing cooking time by 1-2 minutes.
