Are you tired of reading the back of the Nestle morsels bag for a chocolate chip cookie recipe? Or looking to welcome house guests but unsure what to make? I’ve got you covered.
One of my fondest memories from my childhood visits to my grandparents in Maine, is that my grandmother would always have the kitchen stocked with sweet treats when we visited. Seven-layer bars and chocolate chip cookies were the usual finds, and at the holidays, pressed sugar cookies and fudge were added to the mix. The kitchen always smelled amazing, and I couldn’t wait to enjoy Grammie’s fresh cookies. My mom now does the same, but she has one specific cookie that she always has freshly made: Salted Caramel Chocolate Chip Cookies. She’s even perfected shipment, and mailed them to me in Chicago! Now that my daughter is 3, she’s gotten her hands on a few, and I find my supply dwindles a lot faster!
After a recent travel nightmare that involved flying solo with two kids (3 and under), having our flight cancelled upon boarding, having to rebook a flight into an airport 50 miles from my original destination, and then having my luggage lost upon arrival, I was really hoping there were some cookies waiting for me in my mom’s kitchen. I was thrilled that the cookie dough had been made, but the baking had to be abandoned when my parents got my call to pick us up at a different airport. Lucky for me though, that meant that I had a chance to steal a look at all the secrets that go into making her cookies, and I’m passing them along to you!
These cookies are everything a good chocolate chip cookie should be. They’re sweet, salty, a little crispy, a little chewy, and very addictive. Ditch the recipe on the back of the Nestle bag and give these a shot instead!
Salted Caramel Chocolate Chip Cookies
Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 55 minutes
1 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 cup salted butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla bean paste
1 cup semi-sweet chocolate chips (reserve a few for the top)
1/2 cup salted caramel chips (I buy mine at Trader Joe’s)
Flaky sea salt
1. In a small bowl, mix together flour and baking soda.
2. In a stand mixer (or a large bowl with a hand mixer), add butter, brown sugar, and granulated sugar. Cream the butter and sugar for 2 minutes, or until mixture is light and fluffy.
3. Add the egg and vanilla to the creamed butter and sugar. Mix until combined.
4. Add flour and mix until just combined.
5. Stir in chocolate and salted caramel chips reserving a few for the top.
6. Chill your dough in the refrigerator for at least 30 minutes, but up to 2 days is fine (you can also freeze your dough and use it within 3 months).
7. When ready to bake, preheat your oven to 350 degrees.
8. Line a baking sheet with parchment or a Silpat.
9. Scoop cookies onto baking sheet about 2 inches apart. You will likely need more than one baking sheet, or to bake in batches.
10. Place a few chocolate chips on top of each cookie.
11. Bake for 10 minutes until golden brown.
12. Immediately top with flaky sea salt (the melted chocolate chips on top help the salt to stick).
13. Cool the cookies on a baking rack before packaging, but in my opinion, they really are the best warm from the oven.
My mom adds a tortilla (don’t use a flavored one!) under the parchment when she stores them in a container and they stay fresh for days. And, I’m here to tell you, that these cookies make the absolute best base for an amazing ice cream sandwich!
I hope these cookies have inspired you to get baking! Are you ready to join us in the kitchen? We have several baking classes on the horizon:
All this talk about baking reminds me that Apple Fest is just around the corner, Friday, October 2 through Sunday, October 4 in Lincoln Square. You can buy a slice of pie at our the booth, pre-order a whole pie in a cast iron skillet, or join us for a class and learn how to make our famous apple pie!
And if you’re low on vanilla bean paste, need a scoop, mixing bowls, measuring cups, etc, our retail store is open Wednesday-Saturday. We’d love to help get you restocked!
