Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup soft caramel candies, unwrapped and cut into small pieces
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chips and caramel: Gently stir in the chocolate chips and caramel pieces.
- Scoop dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving space for spreading.
- Add flaky salt: Sprinkle each cookie dough ball lightly with flaky sea salt.
- Bake: Bake for 10–12 minutes, or until edges are golden brown but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
✨ Tip: For extra gooey caramel, press a few extra caramel pieces into the tops before baking.
Let me know if you’d like a version with browned butter or different add-ins!