Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup caramel bits or chopped caramel candies
- Sea salt flakes for sprinkling
Optional: Add chopped nuts like pecans or walnuts for extra crunch.
Instructions
- Start by creaming together the softened butter and sugars in a large mixing bowl until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips and caramel bits.
- Cover the dough and refrigerate for at least 30 minutes to allow flavors to meld and to ensure thick, chewy cookies.
- Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10-12 minutes until golden around the edges. Remove from oven and immediately sprinkle with a pinch of sea salt.
- Allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Chilling the dough enhances flavor and texture.
- For extra crunch, add chopped nuts like pecans or walnuts.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 2 inches diameter)
- Calories: 200 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg