Description
These Caramel Chocolate Chip Cookies combine the rich, buttery flavor of classic chocolate chip cookies with the gooey sweetness of melted caramel and a hint of espresso. Soft and chewy with a slightly crisp edge, they are topped with a sprinkle of large-flake salt for the perfect sweet-salty balance. Perfect for satisfying your dessert cravings in under 30 minutes.
Ingredients
Cookie Dough
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 3 tablespoons (39 grams) light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup (60 grams) all-purpose flour
- 1/4 teaspoon instant espresso powder (optional)
- 1/4 teaspoon (1 gram) baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped chocolate
- 5 caramel candies, cut into 18 pieces
For Serving
- Large-flake salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a medium bowl, use an electric mixer on medium speed to beat the unsalted butter, light brown sugar, and granulated sugar together for about 1 minute until creamy.
- Add Egg Yolk and Vanilla: Add the large egg yolk and vanilla extract to the creamed mixture and beat until fully combined.
- Mix Dry Ingredients: In a small separate bowl, whisk together the all-purpose flour, instant espresso powder (if using), baking powder, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the butter mixture and beat just until combined, ensuring there are no streaks of flour remaining.
- Add Chocolate Pieces: Chop the chocolate chunks into smaller pieces, keeping all the fine bits, then fold these into the dough to distribute evenly.
- Form Dough Balls: Divide the dough into 6 equal portions and roll each into a large ball. Place them spaced evenly on the prepared baking sheet.
- Add Caramel Pieces: Press 3 pieces of caramel candy into the center of each dough ball, keeping them close together without flattening the dough balls.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until the edges start to brown.
- Finish and Cool: Sprinkle each cookie generously with large-flake salt right after baking. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For a deeper flavor, the espresso powder is optional but recommended to enhance the chocolate notes.
- Cut caramels into small pieces to ensure even melting during baking.
- Do not flatten the dough balls before baking — cookies will spread naturally in the oven.
- Use large-flake salt rather than fine salt to add a crunchy texture and balanced saltiness.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
