Caramel Chocolate Chip Cookies with Homemade Caramel
Bake these Caramel Chocolate Chip Cookies with Homemade Caramel that were loved by my bakery customers! This bet selling cookie recipe is finally being revealed, along with the secret ingredient that makes these so special!
Equipment
- Digital Food Scale
- Stand Mixer
- Microwave Safe Bowl
- Half Sheet Pan
Ingredients
- 170 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar
- 1 ½ teaspoons vanilla extract
- 113 grams chewy caramel candies
- 2 large eggs
- 383 grams all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 284 grams semi sweet chocolate chips
Instructions
- Make sure to have my chewy caramel candies made ahead of time.
- Preheat the oven to 375°F. Line 3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low to medium speed until combined and there are no butter chunks.
- Add the eggs to the mixing bowl. Add the flour, baking soda, and salt to a separate bowl and dump into the mixing bowl with the butter. Don't mix yet.
- Microwave the caramel for 45 seconds or until melted.
- Add the melted caramel on top of the flour. Mix on low until combined into a smooth cookie dough.
- Add the chocolate chips and mix to combine completely.
- Using your hands, roll the dough into 18 cookie dough balls and place on the prepared baking sheets spacing evenly apart. You’ll have 6 cookies per sheet.
- Bake for 14 to 15 minutes or until golden brown. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Be sure to make the homemade chewy caramel candies ahead of time before starting the cookies.
- If you don’t have molds to put the candies in, you can just pour it onto a silicone mat and break off a portion to use. Or, you can even pour the caramels into an 8x8-inch baking pan that's lined with parchment paper.
- Make sure your butter is soft. It’s best to let it soften naturally on the counter.
- I use a stand mixer here, but if you want to use a hand mixer, you can also do that too.
- Don’t substitute for light brown sugar as it doesn’t have as rich of a flavor as dark brown, so these cookies won’t taste the same.
- You can make my homemade dark brown sugar if you don’t have any!
- I use semi sweet chocolate chips, but you can use dark or milk chocolate if you prefer. They will have a slightly different flavor.
- If you want to make these salted caramel chocolate chip cookies, just sprinkle some flaky sea salt on top after baking.
- Make sure to store in an airtight container so they stay soft and chewy.
- Gluten Free — Replace the all purpose flour with 397 grams (heaping 2 ½ cups) gluten free flour blend.
- High Altitude — Bake for 13 to 14 minutes or until golden brown.
Nutrition
Calories: 317kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 230mgPotassium: 145mgFiber: 2gSugar: 22gVitamin A: 277IUVitamin C: 0.03mgCalcium: 32mgIron: 2mg
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