Y’all. Cookies are delicious. I’m sure you already know that though so I’ll move on. I’m a huge supporter of buying local especially from my local coffee shops but one of my favorite things to sip on is a salted caramel mocha from Starbucks (with white chocolate). It’s so delicious. Just a few days ago I thought, why not make a salted caramel and chocolate chip cookie? I have a recipe for chocolate chip cookies that I absolutely adore – I’ve written about it before – it’s definitely my go to recipe for cookies. I mean, chocolate chip cookies are pretty popular and you can certainly find a million recipes but this one is by far my favorite. You must be patient with it though. There’s different types of flours involved and it’s suggested that you let the dough sit overnight before baking. I usually abide by that rule…unless I’m in a hurry to scarf down some cookies. So, I say all of this to say, I used my favorite chocolate chip cookie recipe as a guide for these salted caramel cookies. These will not disappoint. Promise.
Salted Caramel & Chocolate Chip Cookies – adapted from For Me, For You
2 cups cake flour (minus 2 tbsp.)
1 2/3 cups bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. kosher salt
2 ½ sticks unsalted butter, softened
1 ¼ cups light brown sugar
1 cup plus 2 Tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
chocolate chips (about a 1/2 cup or a few handfuls)
Kraft caramels (about 17 caramel cubes, cut into fourths)
kosher salt for garnishing
In a mixing bowl, combine flours, baking soda, baking powder, and salt in a bowl. Whisk; set aside.
Cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, mixing well after each addition. Then, mix in the vanilla. Reduce the mixer speed to low (assuming you’re using one); add dry ingredients and mix until just combined.
Add the chocolate chips and caramel; mix carefully. NOTE: If you want allow the dough to ‘marinate’, cover with plastic wrap and refrigerate for 24 to 36 hours. If you’re ready to bake without letting it marinate, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Scoop out dough onto baking sheet and sprinkle lightly with sea salt. Bake for 15 to 20 minutes or until nice and golden in color. Allow cookies to cool down and then devour them!
Enjoy!
