This recipe for salted caramel chocolate chunk cookies is a combination of flavors that turns the classic chocolate chip into a dessert extravaganza!
Tis the season of cookie baking! And this time of year, the bigger and grander and merrier, the better.
Every year I make good old classic chocolate chip cookies for my brothers and sister (yes, the kind from the back of the chocolate chip bag) but this year I decided to also make some over the top chocolate chip cookies for our own cookie jar.
This cookie recipe is a ridiculously good mash-up of a few of my favorite things: caramel, chocolate (and chocolate in CHUNKS, thank you very much), with a teeny bit of sea salt sprinkled on top to give them that sweet and slightly salty thing that drives me out of my mind.
This recipe for salted caramel chocolate chunk cookies is a combination of flavors that turns the classic chocolate chip into a dessert extravaganza! In a good way. Not in a how on earth am I going to get everything done before Christmas Eve way.
It’s basically your standard chocolate chip cookie recipe, but with extra chocolate chips and the caramel sauce baked right in.
And speaking of caramel sauce, while you can use any kind you like, I am head over heels for all the varieties at Stonewall Kitchen. For example, this coffee caramel sauce. It’s heaven in a jar, and this is from someone who doesn’t even LIKE coffee.
So, since we are in the season of holiday parties and cookie swaps and general chocolate-covered mayhem, if you are looking for an over the top cookie that is a snap to make, give these babies a try.
And make sure you eat one while they are warm – it’s the cookie baker’s perogative!
PrintSalted Caramel Chocolate Chunk Cookies
This recipe for salted caramel chocolate chunk cookies is a combination of flavors that turns the classic chocolate chip into a dessert extravaganza!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1/4 cup of your favorite caramel sauce (see note)
- 3 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 12 oz bag mini chocolate chips
- 1 1/2 cups chocolate chunks
- Sea salt
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment or a silicone mat.
- Beat the butter and sugars with your mixer until well combined. Add the eggs, then the vanilla, then the caramel sauce until everything is mixed together.
- Put the flour and baking soda into a mixing bowl and stir with a whisk to combine. Slowly add the flour mixture to the butter mixture and then add the mini chocolate chips.
- Use a 1/4 cup measuring cup to scoop out the dough and press into round shapes on your cookie sheet. Smoosh two or three chocolate chunks into the top of each cookie and sprinkle with sea salt.
- Bake for 12-15 minutes or until the cookies are just golden around edges. Cool for the longest 5 minutes of your life before transferring to a cooling rack. Make sure you eat one while they are still warm.
Notes
You can use any caramel sauce you like, but we do love the ones from Stonewall Kitchen if you are needing a caramel sauce recommendation!
Keywords: vegetarian salted caramel chocolate chunk cookies, kid friendly double chocolate chip cookies
Stella says
the salty sweet combo, Excellent! love it!
Trista says
Baked these this afternoon noon and oh gosh, they are AMAZING! :) Probably my go-to chocolate chip cookie recipe from now on. Thanks for sharing, and happy holidays! :)
Framed Cooks says
and ElisabethSpace…I don't think I have ever had less than 2 pounds of butter on hand at all times. You are a woman with a LOT more self-control than me. AND you make gorgeous earrings…I'm wearing mine now! <3
Framed Cooks says
They are definitely more cake-like, although I did get some chewiness around the edges. It's because they are so nice and BIG, I think. :)
Anonymous says
Are these suppose to come out more of a cake like consistency than crisp or chewy? I believe I followed the recipe correctly but would like some feedback. Thanks
ElisabethSpace says
I feel it's my duty to tell you that I just made these sweet little cookies with only half the amount of butter called for in the recipe (I only had 1 stick on hand) and the finished product is delicious! From the taste and consistency alone, I would *never* know I had halved the butter. As a lame attempt at a substitution, I quickly threw in 1T of flax meal mixed into 1T of water. Now I'm wondering how crazy good these cookies are when made according to the recipe. :)
FramedCooks says
You are right Joanne – right after this post went up she emailed me to say she had one!! Of course she does. :)
Anonymous says
I love the salty/sweet combo, too! This recipe looks like a knockout!!
jillian :: cornflake dreams. says
YUM! these look SO tasty. xoxo jillian:: cornflake dreams
Joanne says
maybe your mom has a muffin top pan somewhere? From what I hear…she has everythign baking/cooking related. :P
These are awesomely huge cookies. The only kind worth eating.