Salted Caramel Chocolate Chip Cookies
An elevated twist on the classic chocolate chip cookie, packed with warm, gooey flavor. These caramel-filled bites by actress, producer and mom Tamera Mowry-Housley were made for any occasion, whether it’s movie nights, cookie swaps or get-togethers.
Ingredients
Hard Caramel
1 cup granulated sugar
Nonstick cooking spray, for the pan
Cookie Dough
2 Eggland’s Best eggs, large, room temperature
1 1/2 cups packed light brown sugar (330 g)
16 tablespoons unsalted butter, room temperature (226 g)
1/2 cup granulated sugar (100 g)
1 1/2 tablespoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 1/4 cups all-purpose flour (439 g)
1 1/2 cups chopped dark chocolate or chocolate chips (255 g)
Flaky sea salt, optional
Preparation
- Make the caramel: Coat a rimmed baking sheet with nonstick spray. Heat the cup of sugar in a heavy-bottomed saucepan over medium-high heat, stirring until completely melted and amber in color. Immediately spread it onto the baking sheet in a thin layer, about 1/8–1/4 inch thick. Allow to cool and harden for roughly 30 minutes, then break or chop into small pieces. Use caution: hot caramel can cause burns.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat the butter, brown sugar, granulated sugar and vanilla together until fluffy and paler in color, about 4–5 minutes.
- Beat in the eggs individually. Mix in the baking powder, baking soda and salt. Gently incorporate the flour, stopping when almost fully mixed. Fold in the chocolate and prepared caramel pieces.
- Portion the dough into 2-tablespoon mounds on the lined sheets, spaced about 2 inches apart.
- Bake one sheet at a time for about 11 minutes. Gently push the edges of each cookie into a round shape with a spatula, then return to the oven for 1 minute. Let stand on the sheet for 10 minutes before transferring to a rack. Finish with flaky sea salt, if desired.
NOTE
- The caramel must cool completely before mixing into the dough. Cookies will continue to firm up as they cool.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cookie |
|---|---|
| Calories | 184 |
| Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 24mg |
| Sodium | 104mg |
| Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Protein | 2g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!