Salted Caramel Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies stuffed with sweet, buttery caramel and finished with a sprinkle of flaky sea salt. The perfect combination of sweet and salty in every bite!
Servings: 14 cookies
Ingredients
- 250 g plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 115 g unsalted butter partially melted
- 150 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 130 g chocolate chips plus extra for topping (optional)
- 14 soft chewy caramels such as Werther's Original Soft Caramels
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line two large baking trays with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the partially melted butter, light brown sugar, and granulated sugar until well combined.
- Add the egg and vanilla extract, and whisk until smooth and fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips until evenly distributed throughout the dough.
- Divide the dough into 14 portions, approximately 50g each. Flatten each portion slightly into a thick disc and place one soft caramel in the centre. Carefully fold the dough around the caramel, pinching the edges together to seal it completely. Gently roll into a ball, making sure no caramel is exposed.
- Arrange the stuffed cookie dough balls on the prepared baking trays, leaving plenty of space between them for spreading. If desired, gently press a few extra chocolate chips into the tops.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centres still look slightly soft. The cookies will continue to firm up as they cool.
- Remove from the oven and immediately sprinkle each cookie with a little flaky sea salt.
- Leave the cookies to cool on their baking trays for 10 minutes before carefully transferring them to a wire rack to cool further.
Notes
Caramels: Use soft, chewy caramel sweets, such as Werther's Original Soft Caramels. Avoid hard caramels or toffees, as these may become too firm once the cookies have cooled.
Chocolate Chips: Dark, milk, or semisweet chocolate chips can be used, depending on your preference. Dark chocolate works particularly well to balance the sweetness of the caramel.
Sealing the Dough: Make sure each caramel is completely enclosed in the cookie dough, with no gaps or exposed edges, to help prevent the caramel from leaking during baking.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the unbaked, caramel-filled dough balls in an airtight container for up to 3 months. Bake from frozen, allowing a little extra time as needed.
Serving: These cookies are especially delicious slightly warm, when the caramel centres are softer. If the caramel firms up after cooling, gently warm the cookies for a few seconds in the microwave before serving.