Salted Caramel and Chocolate Chunk Cookies
Recipe GLPR4f3abb44a02265
These indulgent cookies combine chewy caramel bits and rich chocolate chunks in a buttery dough with a hint of vanilla. Topped with flaked sea salt to enhance the sweet-salty contrast, they bake until golden and remain soft inside with slightly crispy edges. Perfect for satisfying any dessert craving.
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Ingredients
10 tablespoons Unsalted butter, softened
¼ cup Granulated sugar
¾ cup Light brown sugar
1 Egg
1½ teaspoons Vanilla extract
¾ cup Bread flour
1 cup Cake flour
¾ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Caramel bits
¾ cup Chocolate baking chunks
Flaked sea salt
Directions
In the bowl of a stand mixer, combine softened butter with granulated sugar and light brown sugar. Beat on medium speed until the mixture becomes light and fluffy, about 2–3 minutes.
Add the egg to the creamed mixture and beat until fully incorporated. Pour in the vanilla extract and mix until combined.
In a separate bowl, whisk together bread flour, cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Do not overmix.
Remove the dough from the mixer and fold in the caramel bits and chocolate chunks by hand, being careful to distribute them evenly throughout.
Cover the dough and refrigerate for 2–4 hours or until thoroughly chilled.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Try to avoid placing caramel bits on the bottom of each scoop.
Sprinkle a pinch of flaked sea salt on top of each cookie before baking.
Bake for 12–14 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Remove the baking sheet from the oven. If using parchment or a silicone mat, carefully transfer it with the cookies to a wire rack. Alternatively, allow the cookies to cool on the baking sheet for 5–10 minutes until completely set before transferring to a wire rack.
Once completely cooled, store the cookies in an airtight container at room temperature.
