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–+ servings

Sea Salt Caramel Chocolate Chip Cookies

Teresa Ambra
Sea Salt Caramel Chocolate Chip Cookies are divine! These heavenly cookies contain both sea salt caramel and chocolate chips in a delicious copycat recipe of Mrs. Field's chocolate chip cookies. Rich, decadent, amazing! Perfect dessert for any kind of occasion including holidays, potlucks or just because! Plan to make plenty because everyone's going to want seconds, thirds and fourths!
3.70 from 33 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 172 kcal

Ingredients
  

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°.
  • In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  • Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine until dough is no longer floury or crumbly. (The ingredients need to adhere well).
  • Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  • Bake for 13-15 minutes or until edges are light brown.
  • Rotate cookies on racks every six minutes while baking.

Notes

NOTE: Some have suggested this batter is dry. It's not a bit dry if you stir the ingredients enough! Also, if your cookies don't puff up and spread while baking then check your baking powder and baking soda. It is probably old. If you want this recipe to work properly, use fresh baking soda and baking powder and make sure you stir every bit of flour into the dough until no grains remain on the bottom of the bowl.
NOTE: If you have a hot oven, I highly recommend you decrease your temperature to 325. Otherwise, the cookies will cook too fast and not raise and spread properly.
NOTE: I rotate racks about every 6-8 minutes of baking time.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 172kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 19mgSodium: 116mgPotassium: 27mgSugar: 17gVitamin A: 150IUCalcium: 30mgIron: 0.5mg
Keyword caramel, chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert
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