Caramel Chocolate Chip Cookies

These caramel chocolate chip cookies are soft, chewy and oozing with caramel. They have the perfect hint of sea salt and tons of chocolate chips.

Course: Dessert

Cuisine: American

Keyword: Caramel Chocolate Chip Cookies, Caramel Stuffed Chocolate Chip Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 2/3 cups all-purpose flour (209 grams)
2 teaspoons cornstarch AKA cornflour in the UK
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt I recommend sea salt or ground coarse salt
1/2 cup unsalted butter (112 grams)
1/2 cup brown sugar (105 grams) light or dark - I used light in the photos
1/3 cup granulated sugar (67 grams)
1 1/2 teaspoons vanilla extract
1 large egg
3/4 cup chocolate chips (about 120 grams) divided into 1/2 cup and 1/4 cup
14-16 soft caramels

Instructions

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
Mix the vanilla and egg into the butter mixture until you no longer see pieces of egg.
Carefully mix the dry ingredients into the butter mixture. I typically do about 1/2 at a time, starting with the mixer on a low speed and gradually increasing to a medium speed. Once all the dry ingredients are incorporated, turn off the mixer and squeeze the dough in your hand. If the dough sticks to your fingers, mix in 1 to 2 more tablespoons of flour.
Stir in 1/2 cup chocolate chips (reserve the other 1/4 cup for later).
Cover the bowl with plastic and chill in the fridge for about 30 minutes.
Remove the dough from the fridge. Scoop out about 1 to 1 1/2 tablespoons of dough and flatten slightly. Place one soft caramel in the middle of the dough. Then scoop out a second 1 to 1 1/2 tablespoons of dough and place on top of the caramel. Pinch the dough around the edges of the caramel so that it is entirely wrapped in cookie dough. Then roll into a ball.
Cover the cookie dough balls and freeze for at least 30 minutes. Alternatively, cookie dough balls can be placed in a freezer bag and frozen for up to 2 months.
When ready to bake, preheat the oven to 375F (190C) and line cookie sheets with parchment paper or silicone baking mats.
Place cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
Bake 1 cookie sheet at a time in the middle of the preheated oven. The cookies will bake for about 12-14 minutes, or until the tops look just set.
Remove the cookie tray from the oven. Optionally, place a few extra chocolate chips on the top of each cookie and sprinkle with a little extra sea salt.

Notes

Caramels: Be sure to choose a soft caramel which you can easily pull apart with your fingers. I do not recommend using Kraft caramels as I find that they are too hard and difficult to bite into once the cookies have baked and cooled. I like using Werthers Chewy Caramels or soft homemade or artisinal caramels.
Freezing: Freezing the dough balls for at least 30 minutes is necessary so that the caramel doesn't ooze out of the cookies as they bake. Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake from frozen. Do not thaw before baking.
Storage: Store baked and cooled cookies in an airtight container and room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 uniform cookies.

Nutrition