Chocolate chip salted caramel cookies are my new favorite. They’re crispy on the outside and soft on the inside. Plus, they pack a flavor punch that’s truly spectacular.
The dough is the same as salted caramel cookies, so it actually starts out as caramel. Then through the magic of technology (and flour, eggs, and chocolate chips) it transforms from one of my favorite candies to my favorite cookie!
These aren’t your grandma’s chocolate chip cookies, but that’s okay, because they’re even better!
Easy Step-By-Step Instructions for Chocolate Chip Salted Caramel Cookies
In a heavy sauce pan, combine ¼ cup butter,
½ cup heavy whipping cream, and 1 ½ cups packed brown sugar, and stirring constantly, bring to a boil. Boil for 3 minutes, and remove from heat.
Allow to cool to room temperature (about 30 minutes).In a mixing bowl, whisk together
2 ½ cups all-purpose flour,
1 teaspoon baking soda,
½ teaspoon salt, and ½ teaspoon cream of tartar
In bowl of stand mixer, combine cooled caramel mixture with ½ cup room temperature butter. Beat until mixture lightens in color and gets fluffy.Add 2 room temperature eggs and 1 ½ teaspoons vanilla extract, and beat another 2 minutes.Fold in dry ingredients, just until combined. Do NOT over-mix. Add 2 cups chocolate chips and 1 cup chopped nuts (if desired). Cover and refrigerate for 1 hour.When you’re ready to bake, line a baking sheet with parchment, and preheat oven to 375 degrees F.
Roll into 1 inch balls, and place them 2 inches apart on the prepared baking sheet. Bake them at 375 degrees for 10 minutes.Cool in pan for 2 minutes, and then . . . . . . remove them to a wire cooling rack.gratuitous photo 🙂 Enjoy with a cold glass of milk!
Free Printable Recipe for Chocolate Chip Salted Caramel Cookies
