Ok, so I know every food blog you visit probably has a “best chocolate chip cookie” recipe, and I’m not going to try and convince you that these cookies are the BEST EVER, but I will be straight up honest and say they are REALLY good. They’re soft and chewy, with the perfect amount of sweetness and a little bit of saltiness from the sea salt caramel chips.
I KNEW I had to make a cookie with these chips as soon as I saw the bag at Walmart.
Back to the cookies. Do you find you sometimes make a cookie recipe before realizing that maybe you don’t want 64 cookies? Or you were hoping for more than 12? I created this recipe to make about 24 cookies; to me, that’s the perfect amount. Just enough that you can serve them to friends or kids if they’re coming over, but still have some leftover to eat in private (on the couch, watching Netflix, shamelessly sitting in sweats) 🙂 I also find that if I make too many cookies of the same kind at once, the fam and I get kind of sick of them and then they start to go stale.
That being said – these cookies are ridiculous, so it would be perfectly ok to make a double batch. Maybe even freeze half of the dough for later! I actually made a double batch this time so I could gift some to my girlfriend who just had a baby.
The dough. Is. EASY.
It’s got your basic cookie ingredients; brown and white sugar, butter, vanilla, flour…oh, and that little bit of cornstarch that makes the cookies SO soft and chewy! Trust me, don’t leave it out. I add it to a lot of my cookie recipes, including this mini egg skillet cookie (pssst – mini eggs are back in stores)!!
You should definitely chill the dough for at least an hour before baking, as agonizing as that might be. It will prevent the cookies from “pancaking” – this sounds delicious, but it’s not what you want in a soft, chewy chocolate chip cookie! If you’ve made a double batch and want to freeze half, roll half of the dough into balls and freeze on a cookie tray for an hour before popping them into a Ziploc bag. They’ll keep in the freezer for up to 2 months!
We all need a classic chocolate chip cookie recipe, and this one is great go-to. Swap out the semi-sweet chips for all sea salt caramel chips, or vice versa. Feel free to play around!
Oh, and be sure to show me your creation by tagging #loveinmyoven on Instagram!
Sea Salt Caramel Chocolate Chip Cookies
Yield 24 cookies
A classic soft, chewy chocolate chip cookie with the added bonus of sea salt caramel chips!
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sea salt caramel chips*
- 1/2 cup semi-sweet chocolate chips
- In a large mixing bowl, combine the flour, baking soda, salt and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter for about 1 minute, or until fluffy and whipped. Add both sugars, mixing until combined. Add the egg and vanilla extract and mix until combined. With the mixer running on low, slowly add the dry ingredients into the wet, mixing until just combined. Add the chocolate chips and either mix by hand with a large wooden spoon (my preference) or mix just until combined. Cover the dough tightly and chill for at least 1 hour, and up to 3 days.*
- Preheat the oven to 350 F and line two large baking sheets with parchment paper or a silicone baking mat. Using about 1.5 tbsp of dough at a time, roll the dough into balls and place them on the cookie sheet about 2 inches apart. I had 12 on each tray. Bake the cookies for 10-11 minutes, removing them from the oven as soon as the outsides are light brown; they will look underdone in the middle, but that's what you want!
Burn your tongue and possibly your fingers by eating a few cookies RIGHT out of the oven.
- Leave the remaining cookies on the tray for 5 minutes before removing to a wire rack to cool completely.
Cookies stay fresh at room temperature, in an airtight container, for up to 2 weeks. Cookies can also be frozen, for up to 2 months; see Notes for instructions on freezing the dough.
- I used the Hershey's brand sea salt caramel chips; you can swap this out for any other flavor, or just more semi-sweet chips!
- Dough can also be rolled into balls at this point and frozen. Freeze the balls for an hour on a cookie sheet before removing to a Ziploc bag to freeze for up to 2 months.