Salted Caramel Chocolate Chunk Cookies
These salted caramel chocolate chunk cookies are everything I want a cookie to be. Crisp, butter edges that shatter when you bite into them, soft and chewy centres, big pools of melted caramel and chunks of chocolate in every single bite. And then that finishing pinch of flaky sea salt on top. *Chef’s kiss*
The best part is they’re not complicated at all. This is a one-bowl cookie dough recipe that doesn’t require butter and sugar to be creamed together, browning of butter or any other fussy steps. About 20 minute of work, a chill in the fridge (or pop them in the freezer for later baking) and into the oven they go. This recipe makes between 24-28 cookies (depending on how big you want them) so there’s plenty to share. If you’re building a cookie box this holiday season, these need to be in it. They’re a crowd favorite and the first ones to disappear.
Ingredients and Substitutions
I used my Best Ever Chocolate Chunk Cookie recipe as a base. It’s fail-proof and I have been told it’s even better than Alton Brown’s recipe so…
- Caramel: You need a soft, chewy caramel for this recipe. Not too hard (although crushed up bit of hard caramel would be delicious too), and not too soft (like a runnier caramel sauce). Soft caramel candies or squares work perfectly. You could even use fudge. In a pinch, caramel baking chips works if that’s all you can find.
- Chocolate: I always prefer to chop my own chocolate bar into chunks for cookies. Chocolate chips work but they don’t melt into pools of chocolate, which is what I’m after. I always use a combination of milk and dark chocolate but for a more sophisticated, less-sweet flavor profile, go for all dark chocolate.
For the cookie dough
- Butter. I always bake with salted butter. Feel free to use unsalted butter as substitute. For a nuttier taste, feel free to brown the butter if you prefer.
- Sugar. I found that using both white granulated sugar and soft brown sugar are essential to getting the right caramelization and chewiness. Any light brown sugar can be used but I found Demerara to be absolutely delicious and result in good texture. I tested the recipe with a dark brown sugar like Muscavado sugar too and although delicious, the color wasn’t quite right for me but that’s personal preference.
- Vanilla. I used vanilla paste but vanilla extract can be substituted.
- Eggs.
- Flour. All purpose flour or cake flour work well. If you want a gluten-free cookie, I would suggest using a 1:1 gluten-free flour that already contains Xantham gum which will help stabalize the cookies. For chewier cookies, bread flour can be used. The extra protein in bread flour creates a sturdier, chewier cookie.
- Baking powder.
- Baking soda. I don’t like the flavor of baking soda in baked goods but it aids in the cookies browning and works with the baking powder to give the batter a little lift. There’s just enough of it here to do that without being an obvious addition, flavor-wise.
- Salt. The amount of salt might scare you off but trust me, this batter can handle it. You want the salt to balance the sweetness and highlight the chocolatey flavor. I even add a little flaky Maldon sea salt on top once the cookies are baked!
How To Make Salted Caramel Chocolate Chunk Cookies
- Make the dough: Combine melted butter and sugars in a large mixing bowl and whisk together until the mixture looks cohesive. At first, it will look like sand in butter. Keep whisking until it almost becomes creamy – you’ll know when you see it. Approximately 3-5 minutes of whisking. Add the vanilla and eggs and mix well. Stir in the dry ingredients then add the chopped chocolate and salted caramel pieces. Fold in. At this point, the dough might be too soft to scoop so pop it in the fridge for 20 minutes to firm up a little.
- Scoop evenly: A 2-tablespoon cookie scoop is your best friend for consistent cookies that bake evenly. Scoop the dough, place them on a parchment-lined baking sheet and pop into the fridge for at least 6 hours but ideally 24 hours. I KNOW this seems like torture but the flavor-development you get from resting the dough for long is just unmatched. At this point you can also flash-freeze the dough balls then pop them int a freezer bag for up to 3 months.
- Bake: Transfer the cookie dough to parchment-lined baking sheets with 2-3 inches/5-7cm in between them because they will spread. Bake at 350°F (175°C) for 10 to 12 minutes. You want the edges to be golden brown but the centers should still look slightly underdone and puffy. They’ll firm up as they cool. If they look done in the oven, they’re overdone on the plate. To make them super pretty, I like to press a few chunks of caramel and chocolate into the cookies half-way through baking. This gives you those perfect pools. Sprinkle them with a bit of flaky salt as they come out of the oven.
- Let them set: Cool on the baking sheet for at leat 5 minutes before moving them to a wire rack. They’re fragile when they’re hot and those caramel pockets need a minute to firm up. And then dig in. Honestly, I can’t wait for you to make these. They are beyond delicious.
Can I make this ahead?
Yes! Cookies are the ultimate make-ahead treat. Baked cookies keep in an airtight container at room temperature for up to 5 days. I will admit though, the caramel in these (and their moisture-content) can cause the cookies to go a little soft after a day or two. Refresh them in a hot oven before serving to get that freshly-baked feel.
For make-ahead, scoop the dough balls, flash-freeze until solid then transfer to a freezer bag. They’ll keep for up to 3 months and can be baked straight from frozen, just add 1-2 minutes to the baking time. I wouldn’t recommend freezing already-baked cookies with caramel for long periods as the caramel can weep and make things sticky.
Ingredients
- 240 g (1 cup + 1 tbsp) butter melted
- 200 g (1 cup) soft brown sugar
- 200 g white granulated sugar
- 1 tsp vanilla
- 2 eggs
- 350 g (2¾ cups) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 200 g (7oz) dark chocolate chunks
- 175 g (1 cup) soft caramels cubed
Instructions
- Melt the butter in a large glass mixing bowl.
- Add the brown and white sugar to the melted butter.
- Whisk the butter and sugars until the mixture is emulsified – approximately 3 minutes of whisking.
- Add the vanilla and eggs and whisk until smooth and creamy.
- Add the dry ingredients and mix until just combined.
- Add the chocolate chunks and salted caramel pieces then continue stirring, making sure to scrape down the bottom and sides of the bowl to prevent any dry pockets.
- Scoop the dough onto a baking sheet lined with parchment paper (I use an ice cream/cookie scoop of around 2in/6cm). Cover with plastic wrap and refrigerate for 24-36 hours.
- Preheat the oven to 400℉/200℃ and line two large cookie sheets with parchment paper.
- Place the cookie dough balls on the prepared sheets, spacing them apart as the dough will spread slightly.
- Bake the cookies for 8-10 minutes until they are a deep golden brown with the centers still soft – they will firm up as they cool. Sprinkle with flaky sea salt as they come out of the oven. Allow to cool for 5 minutes on the baking sheet then transfer to a wire rack.
Nutrition
Frequently Asked Questions
Kraft caramel bits are the easiest option because they’re ready to use straight from the bag and melt evenly into the dough. Chopped soft caramel candies give you bigger gooey caramel pockets if that’s what you’re after. Either way, you want something that’s soft and melts easily, not hard toffee.
Absolutely. Caramel bits distribute more evenly through the dough and give you little bursts of caramel in every bite. Soft caramels chopped into pieces create larger, gooier pockets. Both are great, it just depends on the texture you prefer.
Yes. At the very least 30 minutes, but 24 to 48 hours is ideal. Chilling firms up the butter so the cookies hold their shape and don’t spread too thin. It also develops the flavors and gives you a better texture. Don’t skip this step.
This usually happens when the caramel is overbaked. Make sure you’re pulling the cookies when the centers still look underdone. The residual heat will finish the job without cooking the caramel until it’s crunchy.
Most likely the dough wasn’t chilled long enough. Make sure the dough is firm and cold before scooping. Also check that your baking soda isn’t expired, as old leavening can affect spread.
In an airtight container at room temperature for up to 5 days. Don’t refrigerate them as they’ll dry out. If they start to soften, 5 minutes in a 300°F oven will crisp the edges back up.
Freeze the dough, not the baked cookies. Scoop dough balls onto a tray, freeze until solid and transfer to a freezer bag for up to 3 months. Bake straight from frozen with an extra 1 to 2 minutes. Baked cookies with caramel don’t freeze well long-term because the caramel can weep.
You can, but chunks or a chopped chocolate bar give you a much better result. Chips are designed to hold their shape, so you miss out on those big melty pools of chocolate. If chips are all you have, they’ll still taste great.
Chopped soft caramel candies or squares are the best substitute. Cut them into small pieces (about the same size as the caramel bits) and toss them with a little flour so they don’t stick together. Caramel baking chips also work in a pinch.