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Easy to make chocolate chip cookies filled with chocolate chips, swirled with caramel sauce, and finished off with flaky sea salt.
Originally when I saw this recipe I thought to myself, another chocolate chip cookie recipe? I have to admit that I have many quite the array of chocolate chip cookies because they are my favorite.
After reading through the recipe I liked the swirl of caramel sauce of the sprinkle of sea salt at the end so I decided to go for it. I whipped up a batch of chocolate chip cookies using half brown sugar and half Dixie Crystals granulated sugar along with Taylor and Colledge Vanilla Bean Paste in place of traditional vanilla extract. Then I mixed in all the chocolate chip goodness.
That’s where the recipe changes. Instead of putting them on a cookie sheet and putting them in the oven you give them a dose of caramel sauce. I don’t know if you’ve tried Torani Puremade Caramel Sauce? If not you need to get it!
This caramel sauce is awesome because it doesn’t need to be stored in the refrigerator like so many other caramel sauces so it’s always ready to drizzle. It also has has a rich, buttery caramel flavor that is so good I could eat it with a spoon! So instead of making my own caramel sauce and swirling it into the batter I just used this caramel sauce instead.
I used my cookie scoop to put the cookies onto a cookie sheet and baked them until they just started getting golden brown. Then I pulled them out of the oven and immediately sprinkled them with sea salt. You don’t have to do this but it is so worth it.
These cookies are like chocolate chip cookies with a fancy twist. The caramel adds a ton of rich flavor while the sea salt tames the sweetness of the cookies. They are delicious served with a cup of coffee or a glass of milk!
Pro Tips and Substitutions:
- Use a cookie scoop when measuring your dough so all the cookies bake at the same rate.
- Press down slightly on top of the cookies if using a cookie scoop so that they have a nicer shape.
- You can certainly use homemade caramel sauce in this recipe if you would like.
- I thought toffee pieces or caramel chips would be awesome in place of the chocolate chips in this recipe as well.
- 1 c. flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 Tablespoons butter, softened
- 1/2 c. brown sugar, packed
- 1/4 c. granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste (or extract)
- 3/4 c. chocolate chips
- 3 T. caramel sauce
- sea salt
- Preheat the oven to 350 degrees.
- In a medium bowl mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl cream together the butter, brown sugar, and granulated sugar. Add in the egg and vanilla paste and mix well.
- Add the flour mixture to the butter mixture and mix until well combined.
- Fold in the chocolate chips.
- Pour 1 tablespoon of caramel sauce in 3 different locations in the bowls. Take a butter knife and swirl the caramel sauce into the batter.
- Drop the cookie batter by round tablespoon or cookie scoop onto a baking sheet at least 2 inches apart.
- Bake for 10-12 minutes or until the sides begin to brown.
- Remove from the oven and sprinkle with sea salt if desired.
- Remove to a wire rack and cool completely.
Recipe adapted from Fresh April Flours
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