Salted Caramel Chocolate Chip Cookies
Comfortable, chewy and completely decadent, these salted caramel chocolate chip cookies are a caramel lover’s dream come true!
With the proper comfortable texture, they’re full of a Rolo, melting into the proper gooey, pleasant chew. Don’t skip this one!
These cookies received me over for his or her texture. Bonus for being practically an identical to the chocolate chip cookies I’ve been attempting to recreate from the bakery just some miles away from us.
Yep, these infants are bakery high quality. They stack as much as any competitors! I simply want I might say I wrote this recipe myself. They’re thick, chewy, full of Rolos and topped with sea salt.
This was one of many first cookie recipes I ever shared right here over 10 years in the past, initially impressed by Sally’s Baking Addiction. They’re too scrumptious to not replace with prettier new photographs and share once more, and I like to provide credit score the place it’s due!
Components and Substitutions
- Flour – All goal flour works properly for this recipe. If you wish to make these gluten free, be sure you select a 1:1 gluten free flour.
- Baking Soda – For rise
- Cornstarch – To melt the feel.
- Salt – Balances out the candy flavors on this recipe.
- Butter – Unsalted, melted
- White Granulated Sugar – For sweetness
- Gentle Brown Sugar – Packed. Brown sugar provides a touch of molasses taste for a traditional chocolate chip cookie style.
- Eggs – This recipe requires on massive egg, plus the yoke of a second.
- Vanilla Extract – Pure is preferable over imitation, and it’s really easy to make your individual!
- Semi-Candy Chocolate Chips – You may sub together with your favourite sort of chocolate chips.
- Rolos – For the gooey caramel middle!
- Salt – thick flakes of salt in a grinder on the biggest setting
Variations
- Do this recipe with chocolate chunks as a substitute of chocolate chips.
- Don’t love caramel? Swap out the Rolo for any of your favourite chew sized sweet bars.
The best way to Make Salted Caramel Chocolate Chip Cookies
- Make Dough – Combine dry elements, then moist elements, after which mix as directed. Refrigerate dough.
- Prep and Stuff – Preheat oven and line baking sheet with parchment paper. Make dough balls and add Rolo to every.
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Bake – As directed, and permit cookies to chill.
Ideas
- Resist the temptation to over bake. Bake cookies till simply set and switch to a wire rack to chill (they’ll proceed baking on a scorching cookie sheet). This helps them keep their irresistible gooey texture!
- You will need to refrigerate the dough to keep up the physique of the cookie and preserve the rolo within the middle of the cookie.
- Bake the cookies on a parchment lined cookie sheet.
- Use a cookie scoop for constant cookie dimension, however cautious to not pack the dough.
Continuously Requested Questions
The addition of corn starch and “doubling the yolks” of your eggs (which means changing the egg white from the egg with a second yolk) might help flip any cookie right into a chewy masterpiece!
For these chewy salted caramel chocolate chip cookies, sure! That’s what the recipe requires. Nevertheless, many cookie recipes require softened butter, which created the creamed, aerated cookie dough in conventional cookies.
The best way to Retailer
- Room Temperature – Retailer in an hermetic container for as much as 5 days.
- Refrigerate – Retailer in an hermetic container as much as one week.
- Freeze – Place cookies in a freezer bag and retailer in an hermetic container to forestall any freezer odors from seeping in. Freeze as much as six months.
Dietary Issues
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Salted Caramel Chocolate Chip Cookies
Comfortable, chewy and completely decadent, these salted caramel chocolate chip cookies are a caramel lover’s dream come true!
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Directions
Make the Dough
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In a medium mixing bowl, whisk collectively flour, baking soda, cornstarch and salt to mix. Put aside.
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In a big mixing bowl or stand mixer, mix melted butter, sugar and brown sugar till properly mixed. Add egg, egg yolk and vanilla and blend till simply mixed.
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Progressively add dry combination to moist combination till simply mixed. Fold in chocolate chips (enable dough to chill first to forestall any marbling if wanted). Cowl dough and refrigerate 2 hours.
Prep and Stuff
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Preheat oven to 325°F. Line massive cookie sheets with parchment paper.
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Utilizing a medium dimension cookie scoop for constant cookie dimension (about 2 tablespoons), make dough balls. Utilizing your thumb, create a properly and press rolo into it. Cowl the rolo with dough and roll within the ball of your arms. Place 6 dough balls spaced evenly onto cookie sheets. Prime with thick flakes of sea salt.
Bake
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Bake cookies within the middle of pre-heated oven one sheet at a time (for a good bake) 13 minutes.
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Enable to chill 1 minute, then switch to a wire rack to forestall overbaking.
Ideas
Ideas
- Resist the temptation to over bake. Bake cookies till simply set and switch to a wire rack to chill (they’ll proceed baking on a scorching cookie sheet). This helps them keep their irresistible gooey texture!
- You will need to refrigerate the dough to keep up the physique of the cookie and preserve the rolo within the middle of the cookie.
- Bake the cookies on a parchment lined cookie sheet.
- Use a cookie scoop for constant cookie dimension, however cautious to not pack the dough.
Vitamin Info
Energy: 203kcal (10%), Carbohydrates: 26g (9%), Protein: 2g (4%), Fats: 10g (15%), Saturated Fats: 6g (30%), Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 3g, Trans Fats: 0.3g, Ldl cholesterol: 34mg (11%), Sodium: 110mg (5%), Potassium: 77mg (2%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 221IU (4%), Calcium: 17mg (2%), Iron: 1mg (6%)
Estimated vitamin info is supplied as a courtesy and isn’t assured.