These chocolate chip sea salt caramel cookies are so yummy! They’re the perfect treat for a birthday or holiday. The recipe is from Magnolia Bakery, so you can’t go wrong.
While I mostly blog about digital, multimedia and social media content, I also like to include lifestyle posts! Plus, this is a recipe I found online. So it’s a great example of using savvy digital skills to find the very best recipes online.
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The first time I made these I made four batches, which yielded 64 cookies! Check out the full recipe below.
It’s important to note these cookies take more than a day to make due to the fact you have to let the dough sit overnight. You also need to cook them in two parts, because you’ll add the caramel and salt half way through the baking process.
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Ingredients
Yield: 16 large cookies
-2 ¾ cups (372g/13.2oz) all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon salt
-1 ¼ cups/2 ½ sticks (282g/10oz) unsalted butter, at room temperature
-¼ cup (50g/1.8oz) granulated sugar
-1 ¾ cups (350g/12.4oz) light brown sugar
-2 eggs
-2 teaspoons pure vanilla extract
-2 cups (360g/12.8oz) semisweet chocolate chunks (from your favorite bar) or chips
-16 caramel candies, each cut into 3 small pieces
-Flaked sea salt
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Directions
-Mix the flour, baking soda, baking powder and salt
-In a separate bowl, melt the butter slightly (or depending on how you like your final cookie texture) and then mix with both sugars for 3 to 4 minutes
-Add the eggs, one at a time, then add the vanilla and mix for another minute
-Slowly mix in the first bowl of the flour mixture
-Then add the chocolate chunks to the final mixture
-Line a baking sheet with parchment paper and portion out 16 balls, refrigerate for 24 hours
-Preheat the oven to 325 degrees F, and line 3 baking sheets with parchment paper
-Let the cookies warm-up for 10 minutes outside of the fridge and arrange 4 to 6 per sheet
-The cookies are large, so spread out with plenty of space
-Flatten them slightly before cooking
-Bake 1 to 2 sheets at a time for 12 minutes, then remove from the oven and quickly place 3 small pieces of caramel candy and salt on each cookie
-Immediately place back into the oven and cook another few minutes (the recipe recommends 4 to 6 minutes but I baked them for 10)
Another piece of advice – pace yourself! 64 was a bit too much my first time, but in the end they all turned out delicious. Enjoy these chocolate chip sea salt caramel cookies!
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