There are some foods that I only crave in certain seasons. Hearty soups + stews? That’s cold weather food. Light, veggie-filled pasta dishes? Perfect in the springtime. Burgers + steaks, hot off the grill? That’s summertime food to me. Cookies? Those are the exception – I truly love ’em year ’round.
Even on the hottest days, I don’t mind turning on the oven if it means I’ll have fresh, delicious cookies at the end. So, when I realized recently that I hadn’t baked cookies since before my baby was born, I knew it was time to change that + give these salted caramel chocolate chip cookies a try!
Y’all? These cookies are AMAZING.
They are rich + super buttery, with delicious chocolate chips in every bite, a soft, gooey caramel center, + flecks of sea salt on top. They’re wonderfully soft + they stay that way for a full week after baking.
How fantastic is that? These really are perfectly balanced, wonderful, decadent cookies – absolutely delightful with a tall glass of milk. So, if you’re looking for a new cookie recipe that will absolutely please a crowd, you’ve gotta give these a try!
Salted Caramel Chocolate Chip Cookies
Ingredients
Method
- In a large bowl, whisk together the flour, baking soda, cornstarch + salt. Set aside.
- In a medium bowl (or in the bowl of a stand mixer fitted with the whisk attachment), whisk the melted butter, brown sugar, + white sugar together until no brown sugar lumps remain.
- Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
- Add the wet ingredients into the dry ingredients + mix together with a large spoon or rubber spatula. The dough will be very soft.
- Fold in 1/2 cup chocolate chips, dispersing them evenly through the dough.
- Cover the dough + chill for at least 2 hours, or up to 3 days. The longer you chill the dough, the better!
- Take the dough out of the refrigerator + allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Unwrap the Rolo candies + have your 1/2 cup of chocolate chips in a pile ready to be used.
- Roll the dough into balls, 1.5 tablespoons each. You'll have about 30 balls.
- Make a thumbprint into one dough ball + press the Rolo inside. Cover the Rolo with another dough ball + mold the two dough balls around the Rolo, making sure it is completely wrapped inside.
- Gently press down on the large cookie dough ball to slightly flatten + press a few more chocolate chips on top. Sprinkle with sea salt.
- Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1.
- Bake the cookies for 12-13 minutes. The cookies will look very soft + underbaked, but do not bake longer than 13 minutes. They will continue to bake on the cookie sheet.
- Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
