Chewy Salted Caramel Chocolate Chip Cookies Recipes

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

LEGENDARY CHEWY SALTED CARAMEL CHOCOLATE CHIP COOKIE

Steps:

• Cut the butter into small pieces of 1/2-1 inch cubes and add into a small empty pot
• Heat the pot over medium. Mix together with a silicon or wooden spatula. Pay close attention when the butter starts to boil as the butter will brown very soon afterward. Keep stirring and mixing everything together to make sure nothing at the bottom gets burnt
• Remove the pot from the stove when the butter has browned and there are small brown particles at the bottom. You should smell a strong scent but not burnt. Pour this in a bowl/container quickly and let it cool completely to room temperature or a little colder. To quicken this process, store it in the fridge for 10-15 minutes. Do not store any longer than 20 minutes as the butter will harden in the fridge
• As the butter is cooling, crack an egg in a mixing bowl. Whisk a few times to break the egg yolk and add granulated sugar. With a whisk or a hand mixer, mix the two completely until the mixture is light, pale yellow and has thickened. This may take up to 20 minutes of hand whisking. The mixture should fall in ribbons when you lift some of it up with your whisk
• Add in the cooled browned butter and whisk completely. Add the dark brown sugar and vanilla extract and whisk until just mixed and the mixture has become uniform
• Sift all-purpose flour, salt, and baking soda into the mixture and gently fold together using a rubber spatula until the mixture just comes together into a dough. Do not over mix!
• Cut the dark chocolate bar into small-medium pieces. Add to the mixture along with chocolate chips. Gently fold in everything together until the chocolate has spread evenly in the dough
• Cover the mixing bowl and store in the fridge for at least 3-4 hours, or preferably overnight
• Take out the bowl of cookie dough from the fridge 15-20 minutes before baking and let it thaw to make scooping easier
• Preheat the oven to 375ºF and line the baking sheet with parchment paper or a silicone mat. A silicone mat is preferred when baking with caramel sauce. Parchment paper will cause the caramel that drips off the side of the cookie to burn
• Scoop the cookie dough with a cookie scoop (we use size 20 scoop). A helpful tip is to make sure you have a chunk of chocolate on the top of the mound of dough. This will create a large pocket of melted chocolate on the surface of your cookie
• Add 1/4 teaspoon of salted caramel sauce on top of the cookie dough. Don't put too much as it will flow down the sides and burn
• Bake in oven for about 12-15 minutes. You'll know it's done when the cookie dough in the center is no longer runny, but it should still be soft. Remove from the oven and let cool a bit. Enjoy while they're still warm!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!