Caramel Chocolate Chip Cookies
Everyone loves a classic chocolate chip cookie. But, how can you make a classic better? By adding caramel, of course! All the best candy bars have caramel, so this should be a no brainer. And, as a shortcut, these cookies made with store bought caramel. So, don’t worry your pretty little head, there’s no caramel making in this recipe. These are truly beginner level cookies that anyone can make. The hardest part about this recipe is the waiting process while they chill in the fridge before baking.
As you may or may not know, I’m not much of a baker. However, I feel like I’ve become somewhat of a chocolate cookie snob. My all time favorite chocolate chip cookies come from Great American Cookies. I still don’t know how they get their cookies so soft. And, the chocolate chip to cookie ratio is perfect for me. I personally don’t like a super chocolatey chocolate chip cookie. Call me crazy, but at one point in my life, I used to pick out some of the chunks in certain store bought cookies. I used to wish there was dough without them. Then I learned, it wasn’t that I wanted less, I just wanted a better quality chocolate in my cookie.
During the beginning of quarantine last year, I was baking like a mad woman. Mostly brownies, and, you guessed it, chocolate chip cookies. Through that baking period, I feel like I learned what makes my perfect cookie. It needs to be soft, chewy but with a certain amount a flour to give that desired result. Too little flour and the cookie comes out too thin and crispy. Too much flour and the cookie is too fluffy and crumbly for my liking. After testing out many recipes from others, I finally felt I was ready to create my own.
This recipe is my perfect chocolate chip cookie and she lusciously indulgent. The added vanilla bean paste with vanilla extract and caramel, makes for a, dare I say it, sensual cookie. It’s the decadence you need and deserve.
I don’t have many notes for this recipe, but there are a few things I want to note, before we jump into it.
When baking, always use room temperate eggs and softened butter. If you know you’re going to be baking that day, set your eggs and butter on the counter at least 15-30 minutes before you get started. They will incorporate a lot easier and the final results will be more consistent if these ingredients are properly prepped.
In the recipe below, you will notice that I’m using salted butter. I almost always use salted butter in desserts. You can opt for unsalted if you’re concerned with salt levels, but, if you do go with unsalted, increase the added kosher salt to 1 full teaspoon.
Caramel used: Kraft brand. They are usually found down the candy aisle of the grocery store.
To help the caramel candies evenly incorporate, cut the caramel cubes into four quarters.
Chocolate chips used: Ghirardelli milk chocolate chips
When you take the cookies out, initially you might think they are too undercooked. Because of the added caramel, they are more gooey/pliable than a traditional chocolate chip cookie. So, allow the cookies to cool on the baking sheet for a few minutes prior to moving them to the cooling rack. This gives the caramel time to set back up. I learned the hard way trying to move the cookies on a cooling rack while they were piping hot out the oven. A few stayed together, but a couple fell apart or stuck to the spatula. So, don’t be like me. Also, If you don’t want as much caramel, cut the amount by half.
I think I covered everything, so let’s get into it!
Prep Time: 45 minutes
Bake Time: 10-12 minutes
Yields: 24 cookies
Ingredients:
2 1/2 cups flour
1 cup granulated sugar
1 cup dark brown sugar
1 cup salted butter (softened)
1 tsp baking soda
1/2 tsp kosher salt
2 cups chocolate chips
1 cup caramel candies (24 candies)
1 tsp vanilla bean paste*
1 tsp vanilla extract
2 eggs
Special Tools:
hand or stand mixer
medium size cookie scooper
baking sheet
2 large mixing bowls
spatula
cooling rack
*optional - if you don’t have vanilla bean paste, double the amount of vanilla extract
Instructions:
In one large mixing bowl, mix together the flour, baking soda and salt. Set aside.
In another large mixing bowl, cream together the butter and sugar using the hand mixer on medium speed.
Next, mix in the vanilla bean paste, vanilla extract and the eggs. Make sure to add the eggs one at a time so that they fully incorporate.
Now, slowly incorporate the flour mix. Mix on medium speed until it forms a play dough like consistency.
Lastly, using a spatula, fold in the chocolate chips and caramel candies.
Place the cookie dough into the fridge and chill 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Using the cookie scooper, scoop out as many cookies as your cookie tray will hold leaving two inches of space around each cookie.
Bake for 10-12 minutes until cookie edges begin to turn golden brown.
Immediately after taking cookies from the oven, slam the baking sheet on the counter to flatten the cookies. Allow the cookies to cool for 2 minutes prior to moving them to a cooling rack.
Enjoy them with a glass of milk, ice cream or even beer. There’s no wrong way to eat these.
Storing Instructions:
Store leftover cookie dough in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
If freezing, the dough will need to be thawed in the fridge before baking.
Pro Tip: Scoop dough into portioned out cookies before storing.
As always, if you give this recipe a try, let me know how you liked it. And, if you happen to share on instagram, tag me so I can see. Until next time friends, TOODLES!
