Description

These Salted Caramel Chocolate Chip Cookies are the ultimate indulgence—soft, chewy, and packed with gooey caramel and rich chocolate in every bite. Finished with a sprinkle of flaky sea salt, they strike the perfect balance between sweet and salty. Whether you mix the caramel into the dough or stuff it in the center for a molten surprise, these cookies are guaranteed to become your new favorite treat. Perfect for holidays, gifting, or a cozy night in, this easy recipe is a gourmet twist on the classic chocolate chip cookie.

Ingredients

Scale

For the Hard Caramel

1 batch 5-Minute Hard Caramel

For the Cookie Dough

1 1/2 cups (330) g light brown sugar (packed)
16 tablespoons (226 g) unsalted butter (room temperature)
1/2 cup (100 g) granulated sugar
1 ½ tablespoon (19 g) real vanilla extract
2 large eggs (room temperature)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 ¼ cups (439 g) all-purpose flour (how to measure flour)
1 1/2 cups (255 g) dark chocolate (coarsely chopped or chips)
Sea salt flakes for the tops (optional)

Instructions

For the Caramel

Follow the instructions in How to Make Hard Caramel until the liquid sugar starts to turn a golden bronze.

Pour onto prepared pan; using a spatula, spread to ¼- to ⅛-inch thickness. Let cool and harden. Once cool, chop into chocolate chip-size pieces. Set aside.

For the Cookies

Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, granulated sugar, butter and vanilla on medium speed for about 4 to 5 minutes or until light in color and texture.
Add the eggs one at a time, making sure the first is well blended before adding the second. Add in the baking powder, baking soda and salt and mix on medium until everything is well blended, about 1 minute more. Take the bowl out of the mixer.
Add the flour and mix until barely blended and you still see streaks of flour. Be sure to scrape the sides and bottom of the bowl to make sure everything is well combined. Add the chocolate and chopped hard caramel and mix until evenly distributed throughout. Place 2-tablespoon size dough balls on the prepared cookie sheet leaving 2 inches (5 cm) of space between the cookie dough balls.
Bake cookies one sheet at a time in the center of the oven for about 11 minutes. Take out of the oven and use the edge of a silicon spatula to nudge the cookies back into circles. Place back in the oven for 1 minute more. They will look slightly underbaked. Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer the warm cookies to a rack to finish cooling. Sprinkle with flaky sea salt, if using and serve!

Notes

Butter Tip: For extra depth of flavor, brown the butter before mixing—it adds a rich, nutty undertone that complements the caramel beautifully.
Caramel Options: Use soft caramel candies chopped into pieces, or stuff the dough with caramel squares for a gooey center. Homemade caramel can also be used if it’s thick enough to hold its shape.
Salt Matters: Always finish with flaky sea salt (like Maldon or fleur de sel). Regular table salt is too fine and will overpower the flavor.
Chill Time: Chilling the dough for 30–60 minutes prevents spreading and creates a thicker, chewier cookie. Don’t skip this step for best results.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls or baked cookies for up to 3 months.
Gluten-Free or Vegan? Use a 1:1 gluten-free flour blend and vegan butter/chocolate to easily adapt the recipe.