Sea Salt Caramel Chocolate Chip Cookies
Are you looking for the best sea salt caramel chocolate chip cookies? You’re in luck! These cookies are thick and chewy, perfectly packed with chocolate chips, bursting with caramel flavor, and topped with a sprinkle of sea salt. This recipe creates huge cookies, which truly are the best kind, in my opinion. Perfectly toasted on the outside, gooey on the inside, and the flavor is spot on! You can have giant, gourmet cookies right at home with this bakery-style cookie recipe!
In this post, you will learn exactly how to make sea salt caramel chocolate chip cookies in your kitchen!
Ingredients for Sea Salt Caramel Chocolate Chip Cookies:
- A Stand Mixer with the Paddle Attachment
- All-Purpose Flour (Optional: Sub GF Flour 1:1)
- Granulated Sugar
- Brown Sugar (light or dark)
- Baking Soda
- Salted Butter
- Vanilla Extract
- Egg
- Salt
- Milk or Heavy Cream
- Corn Starch
- Kraft Caramel Bits
- Chocolate Chips (Milk, Dark, or Semi-Sweet)
- Coarse Sea Salt (I found mine at Walmart!)
- Cookie Sheet (I love this 3 Piece Set from Amazon, and it’s usually on sale!)
- Parchment Paper (Optional)
Where Can You Find Kraft Caramel Bits?
- Amazon [ Kraft Caramel Bits ]
- Walmart
- Target
I’m so happy I found a bag of these in the Walmart baking aisle! These are quite literally the perfect caramel bits for baking! The size is identical to a chocolate chip, and they incorporated so well into the cookie dough. The caramel bits melted into the cookie, creating little bursts of caramel flavor. A few cookies even had a bit of caramelization on the bottom, which gave off a slight toffee vibe. I’m here for it! Even after these cookies are completely cooled, you can still taste the chewy caramel pieces. A caramel lovers dream!
A Few Helpful Tips for Thick and Chewy Cookies:
- Whisk the dry ingredients together in a separate bowl first, this will reduce the overall mix time. We don’t want to risk over-mixing the wet and dry ingredients! This can cause flatter cookies.
- Cold butter! Cold butter helps cookies not spread as much and keep that giant, bakery-style look we love!
- Use a food scale to weigh the flour and sugar. It is SO easy to accidentally add too much flour!
- No-Chill time required! Another reason why I love this sea salt caramel chocolate chip cookie recipe!
- Weigh your cookie dough on a food scale, this gives you a consistent cookie size every time. I weighed these at about 160 grams each and was able to form 6 giant cookies! You can always make them smaller if you’d like, just adjust the baking time as needed.
[Related Post: The Secret to Baking the Best Thick and Chewy Cookies]
This post was all about how to make the best sea salt caramel chocolate chip cookies!
Follow the recipe below and you’ll have these delicious, gourmet cookies ready to go for your next get-together!
As always, enjoy!
Ingredients
- 1 Stick Salted Butter 113 Grams
- 1/2 Cup Granulated Sugar 100 Grams
- 1 Cup Brown Sugar 213 Grams
- 1 Egg
- 2 Tsp Vanilla Extract
- 2.5 Cups All Purpose Flour 300 Grams
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 1-2 Tsp Milk or Heavy Cream
- 1 Cup Chocolate Chips Milk, Dark, or Semi-Sweet
- 1/2 Cup Kraft Caramel Bits
- Sea Salt Coarse
Instructions
- Preheat Oven to 410°F
- Whisk Together Flour, Corn Starch, Baking Soda, and Salt in A Separate Bowl
- Add Cubed Butter to Stand Mixer Fitted with the Paddle Attachment, and Mix on High for 1 min. Scrape Sides, Mix Again for 30 Seconds.
- Add Brown Sugar and Granulated Sugar to Butter and Mix on Medium until Combined and Fluffy
- Add Vanilla Extract and Egg until Just Combined. (Don’t Overmix!)
- Start Adding Flour Mixture in Increments on Low until Just Combined
- Add Heavy Cream or Milk to Bring Dough Together if Needed
- Add Chocolate Chips and Kraft Caramel Bits (Save a Few to Push On Top of Each Cookie Before Baking!)
- Roll Each Cookie and Place On Baking Sheet. These cookies weighed 160 grams each and I was able to get 6 giant cookies!
- Sprinkle with Sea Salt (You may need to add more after baking)
- Line Baking Sheet with Parchment Paper and Bake on Middle Rack for 10-12 Minutes, Depending on Cookie Size.
- Let Sit for 10-15 Minutes After Baking Before Moving to a Cooling Rack, This Gives the Cookies Time to Set!
Notes
Shop My Must-Have Baking Favorites Here
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