Holy cow! If you’re looking for the ultimate indulgent cookie, these Sea Salt, Caramel, Chocolate Chunk Cookies hit every sweet spot. Imagine a thick, chewy cookie packed with chunks of chocolate and sweet caramel bits, topped off with a sprinkle of flaky sea salt. It’s the perfect balance of salty and sweet—trust me, they’re totally addicting!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks
- 1 cup caramel bits (or chopped caramel candies)
- Flaky sea salt (for sprinkling)
Instructions:
- Cream the Wet Ingredients:
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key for that melt-in-your-mouth texture!
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix again.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Add the Good Stuff:
- Gently fold in the chocolate chunks and caramel bits. This is where the magic happens—the gooey caramel and rich chocolate create the perfect combo.
- Chill the Dough:
- Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much while baking.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is chilled, use a cookie scoop or spoon to portion out dough balls onto the prepared sheet. Leave about 2 inches between each cookie to allow for spreading.
- Add the Sea Salt:
- Before baking, sprinkle a pinch of flaky sea salt on top of each dough ball. This step elevates the sweet caramel and chocolate flavors by adding that perfect touch of salty contrast.
- Bake:
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft. Don’t worry if they seem a bit underdone—they’ll firm up as they cool.
- Cool and Enjoy:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The caramel bits will still be soft and gooey inside, while the chocolate chunks will melt in your mouth.
Tips:
- Baking Time: Keep an eye on the cookies as they bake. For a softer, chewier texture, pull them out at the 10-minute mark. For a more crisp edge, leave them in a minute or two longer.
- Caramel Bits Substitute: If you can’t find caramel bits, you can chop up some caramel candies (like Werther’s Originals) to get the same chewy, caramel goodness.
- Flaky Sea Salt: The sea salt is crucial! It adds that salty-sweet contrast that makes these cookies so irresistible.
Why These Cookies Are the Best:
- Perfect Balance of Flavors: The sea salt balances the sweetness of the caramel and chocolate, making these cookies a true flavor explosion in every bite.
- Huge and Chewy: These cookies are not your average cookie—they are big, soft, and chewy, with slightly crisp edges.
- Totally Addicting: Once you try these, you’ll find it hard to stop at just one. It’s that mix of sweet and salty that gets you every time!
Now, go ahead—bake these cookies and treat yourself to some cookie bliss. If you’re in the mood for something even more indulgent, you could add a scoop of vanilla ice cream between two of these cookies and have an over-the-top dessert sandwich!