Salted Caramel Chocolate Chip Cookies

Serving 48 people

45 min


  • baking powder 1 1/2 teaspoons baking powder
  • baking soda 1 teaspoon baking soda
  • brown sugar 1 1/2 cups brown sugar
  • eggs 2 eggs
  • fleur de sel 24 fleur de sel caramels, halved
  • flour 3 cups all-purpose flour
  • granulated sugar 1/2 cup granulated sugar
  • sea salt 1 teaspoon sea salt
  • semi sweet chocolate chips 2 1/4 cups (approx. 1 1/2 bags) semi-sweet chocolate chips
  • unsalted butter 1 cup (2 sticks) unsalted butter, softened
  • vanilla extract 2 teaspoons vanilla extract
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How to make it

  1. In a medium bowl, whisk together flour, salt, baking soda and baking powder.In a large bowl, cream butter and sugars until light and fluffy.
  2. Add eggs and vanilla and beat for an additional 2 minutes. Stir in the flour mixture, in 2-3 additions, until it's fully incorporated.
  3. Add in the chocolate chips and mix until well distributed.Refrigerate at least 1 hour (I prefer overnight).Preheat the oven to 350 degrees F.Mold one large tablespoon of dough around each piece of caramel, and place on a parchment-lined baking sheet two inches apart.
  4. Bake for 12-14 minutes, until the edges are golden brown.
  5. Remove from the oven, keeping the cookies on the baking sheet for an additional 2 minutes.
  6. Transfer cookies to a wire cooling rack.