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Bakery-Style Caramel Chocolate Chip Cookies
Bakery-style salted caramel chocolate chip cookies with crisp edges, chewy centers, and gooey caramel pockets. An easy, crowd-pleasing cookie recipe with a sweet-salty finish.
Servings: 16 cookies
cookies
Equipment
- Measuring spoons and cups
- Mixing bowls
- Electric mixer
- Rubber spatula
- baking sheet
- parchment paper
- cookie scoop
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoon cornstarch
- 1¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter , room temperature
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 tablespoon vanilla bean paste
Chocolate and Caramel
- 1 cup semisweet chocolate chips
- ½ cup caramel chips
- flakey sea salt
Instructions
Mix Dry Ingredients
- The first step is to sift all the dry ingredients together into a medium sized bowl, (all-purpose flour, cornstarch, baking soda, and salt) and then set the bowl aside.
Combine Wet Ingredients
- After you have finished sifting your dry ingredients, you need to prepare your wet ingredients. In a large mixing bowl using an electric hand mixer, or in the mixer bowl of a stand mixer, add the unsalted butter, light brown sugar, and granulated sugar. Cream the butter and sugars together on medium speed for 4 minutes until light and fluffy.
- When you have finished creaming the butter and sugar together, turn the mixer down to low and add the egg followed by the egg yolk. Once those are fully mixed in, add in the vanilla bean paste and mix until fully combined.
Add the dry ingredients to the wet ingredients
- Keeping the mixer on low speed, add the flour mixture to the bowl a half cup at a time. You do not want to over mix during this step, only mix until you no longer see streaks of white from the flour.
Fold in Chocolate and Caramel Chips
- Once the dry ingredients are mixed in, turn the mixer off and using a rubber spatula or wooden spoon, fold in the semi-sweet chocolate chips and caramel chips.
Refrigerate the Dough before scooping
- Place the mixing bowl in the refrigerator to chill for 15-30 minutes prior to scooping your cookie dough balls. Once the dough has chilled for a minimum of 15 minutes, line a baking tray with parchment paper and use a 3-tablespoon scoop (#20) to scoop your cookie dough and place the scoops onto your baking tray.
- Another way to scoop the cookie dough, which is the method I prefer, you will use both a 2-tablespoon scoop (#40) and a 1 tablespoon scoop (#60). First you will scoop with the 2-tablespoon scoop and place that scoop onto the baking tray.
- Then you will scoop with the 1 tablespoon scoop and place that scoop directly on top of the first scoop, making sure to gently press down so that both scoops are now one scoop together. The scoop will be a little high in the center which will be perfect when the cookies bake up.
Chill for 8 Hours
- Once you have scooped all the cookie dough balls, use cling film to cover the baking tray and place the tray back in the refrigerator to chill for a minimum of 8 hours, but preferably overnight.
Preheat Oven and Prepare Baking Sheet
- After the cookie dough balls have finished chilling and they are ready to bake, you need to make sure your oven is prepared for baking. Place your oven rack on the center rung in the in the oven and preheat the oven to 350˚ Fahrenheit. Line a baking tray with parchment paper and place 5-6 cookie dough balls on the baking tray spaced 2-3 inches apart.
Space the Cookies
- You do not want more than 6 cookies on the tray at once. Giving the cookies more room in between each other allows for them to bake more evenly.
- Place the remaining cookie dough balls back in the refrigerator to continue chilling while you are baking your cookies.
Bake
- Bake the cookies for approximately 11-14 minutes at 350˚ Fahrenheit. You want to bake them until the edges of the cookies are a slight golden brown, but the centers of the cookies are still soft.
Swirl the Edges
- When the cookies have finished baking remove them from the oven, and if the edges have spread you can use a biscuit cutter or a large glass to swirl around the outer edges of the cookie to bring back its round shape.
Add Extra Chocolate and Caramel Chips on Top
- While the cookies are still warm and cooling on the baking tray, as an optional garnish, feel free to add the additional semi-sweet chocolate chips and caramel chips to the tops of the cookies along with sprinkling them with flakey sea salt.
- Once the cookies have cooled on the baking tray for 5-7 minutes, use a spatula to gently transfer them to a wire rack to finish cooling completely.
Nutrition Facts
Bakery-Style Caramel Chocolate Chip Cookies
Amount per Serving
Calories
358
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
42
mg
14
%
Sodium
260
mg
11
%
Potassium
128
mg
4
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
378
IU
8
%
Vitamin C
0.03
mg
0
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
