It’s hard to beat a classic chocolate chip cookie. From the sweet smell of the kitchen as they bake to the melty, gooey texture when they’re fresh out of the oven, there’s a reason why this basic cookie is a dessert staple. Since I currently have a salted caramel addiction, I decided to add a little twist to this simple sweet.
Ingredients
- 2 cups flour
- 1/2 tsp. baking soda
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla
- 3/4 cup semi-sweet chocolate chips
- 15 unwrapped caramels, each cut into 6 pieces
- sea salt
How-to:
- In a medium-sized bowl, mix together flour and baking soda. Set aside.
- In the bowl of standing mixer with paddle attachment, cream together the butter and sugars. Add egg, egg yolk and vanilla and mix until well combined. Gradually mix in flour mixture. Stir until dough forms. Gently fold in chocolate chips. Refrigerate dough for one hour.
- Preheat oven to 350F. Scoop a heaping tablespoon of chilled dough and press in a few caramel pieces. Roll into ball and place on ungreased cookie sheet. Repeat until dough is gone. {Helpful hint: try to not place caramel pieces on bottom of the ball because it will stick to the baking sheet}
- Bake for about 10 minutes, until edges are set and lightly browned. Do not over-bake them! Even if the centers don’t look done, they will firm up. I figured this out the hard way. Sprinkle hot cookies with sea salt. Let cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.