Reynaldo’s Cocina 📍
Salted Caramel Double Chunk Chocolate Chip Cookies
Soft baked chocolate chunk cookies filled with caramel pieces and finished with flaky sea salt for the perfect sweet and salty bite.
Ingredients
Salted Caramel Double Chunk Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
Mix Ins
- 1 1/2 cups semi sweet chocolate chunks
- 1 cup milk chocolate chunks
- 3/4 cup caramel pieces or chopped soft caramels
Finish
- Flaky sea salt
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- - Sheet trays
- Parchment paper
- Cookie scoop
- Cooling rack
Method
- Preheat the oven to 350 degrees.
- Line sheet trays with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs and vanilla extract.
- Mix until fully combined.
- Add flour, baking soda, and salt.
- Mix only until incorporated.
- Fold in semi sweet chocolate chunks, milk chocolate chunks, and caramel pieces.
- Cover and refrigerate the dough for 30 to 60 minutes.
- Use a cookie scoop to portion the dough onto prepared baking sheets.
- Leave space between each cookie.
- Bake for 10 to 13 minutes until the edges are set and the centers remain slightly soft.
- Remove from the oven and immediately sprinkle with flaky sea salt.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a cooling rack.
- Serve and enjoy.
Notes
• Do not overbake as the cookies will continue setting after they come out of the oven.
• Chilling the dough helps create thicker cookies with better texture.
• Chopped chocolate creates richer melted chocolate pockets than chips alone.
• Flaky sea salt is part of the flavor profile and not just a garnish.
• Allow cookies to cool slightly before serving so the caramel can set properly.
