Chewy homemade cookies, loaded with caramel bits, chocolate chunks and topped off with a sprinkling of flaked sea salt.

A few random thoughts for your Friday…

I’m obsessed with THIS song. So much fun. You can’t not dance to it. I dare you to try.

I counted 7 shades of pink nail polish in my bin. Seven! That’s not counting the multiple shades of reds and purples. And of course I narrowed it down to three that are so similar to choose between for this round. That’s a big problem for someone like me – aka super indecisive.

I’m currently reading the third installment of Razorland. It took me a bit to finally get into it and get going, especially after having been in Divergent world for so long. It’s hard to switch gears.

And of course cookies…

Because we can’t have a weekend without a sweet treat. It just wouldn’t be right.

I tweaked my favorite cookie dough to create a chewy, salty, chocolatey sensation. A must make cookie for sweet and salty fans. Chewy homemade cookies, loaded with caramel bits and semi-sweet chocolate chunks and of course topped off with a sprinkle of flaked sea salt.



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Salted Caramel and Chocolate Chunk Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 4 hours
Yield: 24 cookies
Chewy homemade cookies, loaded with caramel bits, chocolate chunks and topped off with a sprinkling of flaked sea salt.
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Ingredients
 

  • 10 Tbsp unsalted butter, softened
  • 3/4 C light brown sugar
  • 1/4 C granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 C cake flour
  • 3/4 C bread flour
  • 3/4 C chocolate baking chunks
  • 3/4 C caramel bits
  • Flaked sea salt

Instructions
 

  • In the bowl of a stand mixer, cream together butter and sugars. Beat in egg and vanilla, followed by remaining dry ingredients. Mix in caramel bits and chocolate chunks by hand. Chill dough for 2-4 hours or until chilled thoroughly.
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking sheet or parchment paper. Using a medium cookie scoop, scoop dough, being sure to avoid caramel bits on the bottom. Space dough 2-inches apart on prepared baking sheet. Lightly sprinkle with flaked sea salt, if desired. Bake for 12-14 minutes or until lightly golden around the edges. If possible, carefully transfer silicone mat (or parchment paper) with cookies to a wire rack. Alternately, cool cookies on baking sheet. Do not transfer cookies to a wire rack until set completely, roughly 5-10 minutes.
  • Store cookies in an airtight container.

Notes

*If caramel is near the bottom or edges of the cookies, it will caramelize.
An original recipe from Baked by Rachel

Nutrition

Calories: 112kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 90mg, Potassium: 23mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 156IU, Calcium: 17mg, Iron: 0.2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie

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