I’m obsessed with caramel baking bits. Gone are the days of having to unwrap little caramels out of the plastic and chopping them to bake. I’ve added these little bits to my favorite chocolate chip recipe along with some sea salt and the results are wonderful. If you don’t want caramel in your cookie feel free to replace the caramel with more chocolate chips for a delicious chocolate chip cookie. Either way you will love these cookies. It’s the perfect Valentine to your family all year long!
From by the bay, wishing you salted caramel food memories!
Maryann
Salted Caramel Chocolate Chip Cookies
approximately 2 1/2 dozen cookies
Ingredients
- 1 1/2 cups all purpose flour, plus two tablespoons
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened ( 1 stick)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup bittersweet chocolate chips or chopped chocolate
- 1/2 cup caramel baking bits
- coarse sea salt such as Maldon to sprinkle on top of the cookie.
Directions
Preheat over to 375 degrees F. In a large bowl add the butter using an electric mixer with the paddle attachment beat until pale yellow. Scrape down the sides of the bowl. Add both sugars and beat until fluffy and smooth. Scrape down sides of the bowl. Add the egg and vanilla and beat until combined about 15 seconds. In another bowl, sift together the flour, baking soda and salt. Add to the butter mixture slowly and mix at a low speed. Next add the chocolate and caramel bits and combine. Drop in rounded teaspoons of dough onto silpat or parchment lined baking sheets. Sprinkle each cookie with coarse sea salt. Bake for 9 to 10 minutes, until slightly brown on bottom. Remove and cool on wire racks. Store in air tight containers.
