Sea Salt Caramel Chocolate Chip Cookies

Why This Recipe Works:
This recipe combines the classic flavors of chocolate chip cookies with the irresistible addition of sea salt caramel, creating a perfect balance of sweet and salty. The caramel adds a rich and gooey texture, complementing the chewiness of the cookies and enhancing their overall flavor profile.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup caramel bits or chopped soft caramels
• Sea salt, for sprinkling

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and caramel bits until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle each cookie with a pinch of sea salt.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use store-bought caramel sauce instead of caramel bits?
A: Yes, you can drizzle a small amount of store-bought caramel sauce onto each cookie before baking instead of using caramel bits. However, the texture may be slightly different.

Q: Can I make these cookies ahead of time?
A: Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the cookie dough for longer storage. Simply shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.

Expert Tips:

• For extra gooey caramel centers, press a few additional caramel bits into the tops of the cookies before baking.
• Don’t skip the step of sprinkling sea salt on top of the cookies before baking. The salt enhances the flavors and balances the sweetness of the caramel and chocolate.
• Store any leftover cookies in an airtight container at room temperature for up to 5 days. To maintain their freshness, you can also freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. Reheat frozen cookies in the microwave for a few seconds before serving to enjoy them warm and gooey.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you prefer to enjoy them warm, you can briefly reheat them in the microwave before serving. Alternatively, you can freeze the cookies for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.