Thick, chewy chocolate chip cookies with sweet, salty caramel… Could there really be a better combination?!
Salted Caramel Hot Chocolate anyone?? (Excuse me while I run to Starbucks real quick… I’ll be back!)
Ok, hot chocolate in hand, I am ready to share this recipe with you.
I started with my favorite Perfect Chocolate Chip Cookies recipe and twisted it just a bit. Caramel Bits (have you seen these cute things? Kraft makes them – the same as their little square caramels, but unwrapped and bittier!) replaced half the chocolate chips and the salt was upped to star in the show.
This are huge gift-worth cookies… Seriously, the size of your palm, or bigger. With Christmas right around the corner, who wouldn’t love to see a few of these on their desk? 2 or 3 would make a perfect gift for your coworkers, children’s teachers, mailman, package delivery people, neighbors, etc!
If you can’t find caramel bits, you can chop up any soft caramels for this. But if you can find the bits, use them. So easy!!
What other combinations would be good in a chocolate chip cookie?
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup regular (salted) butter, melted and cooled slightly (still warm)
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- 1 cup caramel bits
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth
Beat in the flour mixture until just combined and then stir in the chocolate chips & caramel bits.
Place the dough into the fridge to chill for at least 30 minutes.
Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).
Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 12-18 minutes, depending on your oven and the size of your cookies - until the cookies are barely golden brown around the edges... being careful not to over-bake them.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans... around 5-10 minutes.
Enjoy as many as you want warm and freeze the leftovers!!