Description
This recipe elevates classic Toll House cookies by adding a rich, gooey salted caramel swirl, creating a decadent, chewy, and buttery cookie that’s perfect for sharing.
Ingredients
- 2.25 cups (280g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) fine sea salt
- 1 cup (226g) unsalted butter, softened
- 0.75 cup (150g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 teaspoons (10mL) alcohol-free vanilla extract
- 2 large eggs, room temperature
- 2 cups (340g) semi-sweet chocolate chips
- For the salted caramel sauce: 1 cup (200g) granulated sugar, 0.25 cup (60mL) water, 0.5 cup (120mL) heavy cream (warmed), 0.25 cup (55g) unsalted butter (cubed), and 0.5 teaspoon (3g) flaky sea salt
Instructions
- Make the Salted Caramel: Combine granulated sugar and water in a saucepan over medium-high heat. Swirl occasionally until amber-colored, about 8-10 minutes. Remove from heat, then carefully whisk in the warm heavy cream, cubed butter, and flaky sea salt.
- Cool the Caramel Sauce: Transfer the caramel to a heatproof bowl and let it cool completely to room temperature, approximately 1-2 hours, until it thickens but remains pourable for swirling.
- Prepare Oven and Dry Ingredients: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and fine sea salt in a bowl; set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with both granulated and brown sugars on medium speed for 2-3 minutes until light and fluffy.
- Incorporate Eggs and Vanilla: Beat in the vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and smooth.
- Combine Ingredients and Chocolate: Gradually mix in the dry ingredients on low speed until just combined. Fold in the semi-sweet chocolate chips with a spatula to prevent overmixing.
- Scoop and Swirl Dough: Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Create a small indentation in the center of each ball. Spoon 1-1.5 teaspoons of the cooled caramel into the indent and gently swirl with a toothpick.
- Bake Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from oven and gently press extra chocolate chips on top for garnish.
- Cool Before Serving: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to set completely. Garnish with flaky sea salt over the caramel ribbons just before serving.
Notes
For best results, ensure butter is at room temperature before creaming. Do not use warm caramel on the dough, as it will cause the cookies to spread too much. To freeze cookie dough, scoop balls, flash-freeze for 30 minutes, then store in an airtight container for up to 3 months; bake from frozen by adding 2-4 minutes to the baking time.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg