Description
These soft and chewy chocolate chip cookies have a gooey caramel center and a touch of flaky sea salt on top. Sweet, salty, buttery, and chocolatey—these cookies are a decadent twist on the classic and totally irresistible!
Ingredients
For the Cookies:
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 1/2 teaspoons cornstarch
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1/2 teaspoon salt
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3/4 cup unsalted butter, melted and slightly cooled
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3/4 cup packed brown sugar
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1/2 cup granulated sugar
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1 large egg + 1 egg yolk
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2 teaspoons pure vanilla extract
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1 cup semi-sweet chocolate chips
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16 soft caramel candies (like Werther’s or Kraft), unwrapped
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Flaky sea salt, for sprinkling
Instructions
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Prep Dough:
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
In a separate large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Mix in egg, egg yolk, and vanilla. Add dry ingredients and mix until just combined. Fold in chocolate chips. -
Chill:
Cover dough and chill for at least 1 hour (up to 3 days) to prevent spreading. -
Stuff with Caramel:
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop about 2 tablespoons of dough, flatten slightly, and press a caramel candy into the center. Wrap dough around caramel and roll into a ball. Place 2–3 inches apart on baking sheet. -
Bake:
Bake for 11–13 minutes until edges are lightly golden and centers look soft. Cool on the sheet for 5 minutes, then transfer to a wire rack. -
Finish:
While warm, sprinkle with flaky sea salt. Let cool slightly before enjoying that gooey caramel center.
Notes
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For extra gooeyness, microwave each cookie for 5–10 seconds before serving.
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Use chocolate chunks for more melty pockets.
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Try adding chopped toasted pecans for a turtle-cookie twist!