Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup soft caramel candies, chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped caramel candies.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving enough space between them.
- Lightly sprinkle each cookie with a pinch of flaky sea salt.
- Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your sweet and salty treat! Let me know if you’d like a version with a twist (like browned butter or stuffed with caramel centers).