Get ready to experience the ultimate cookie indulgence that will make your taste buds dance with pure delight! These Salted Caramel and Chocolate Chunk Cookies are not just another ordinary treat - they're a decadent symphony of sweet and salty flavors that will transform your baking game forever. Imagine biting into a perfectly golden-edged cookie with gooey chocolate chunks, ribbons of caramel, and a delicate sea salt sprinkle that elevates every single bite to a culinary masterpiece. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver restaurant-quality cookies right from your home oven!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup caramel bits
- Sea salt for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chunks and caramel bits using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie dough ball lightly with sea salt before baking.
- Bake in the preheated oven for 9-11 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use room temperature eggs for better ingredient integration.
- Don't overmix the dough, as this can lead to tough cookies.
- Chill the dough for 30 minutes before baking for more controlled spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies closely during the last few minutes of baking to prevent over-browning.
- Let cookies rest on the baking sheet for 5 minutes before transferring to cool completely.
- For extra indulgence, slightly underbake the cookies to maintain a soft, chewy center.
- Store in an airtight container to maintain freshness and softness.
- Consider using high-quality chocolate chunks and caramel bits for the best flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
