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Cookies were my gateway dessert. It’s what started it all! I was an OG cookie monster growing up. The only cookies my mom would ever stock in our house were Parle G cookies. So it was up to me to make my dreams of having soft chocolate chip cookies a reality. Cookies are so simple to make and require very little technique or skill – so it’s the perfect place to start! This salted caramel chocolate chip cookie recipe is simple, easy, and taste just like they’re from the bakery!
I adapted the famous chocolate chip recipe from Jacque Torres, because well, don’t fix it if it ain’t broke! He uses a low protein (cake flour) and high protein (bread flour) to give you a perfectly chewy yet soft cookie! His recipe also calls for resting the cookie dough in the fridge for 72 hours. You can totally bake the cookies right away after making the cookie dough, however, the cookies will be flatter and the flavor won’t have too much depth.
I used powdered/grated jaggery and dark brown sugar in my cookie dough to add an extra caramel-y flavor to the cookie. I also use Ghirardelli Caramel Chips which have this lightly toasted caramel flavor to them. I love the way these cookies make my house smell. This recipe makes about 4 dozen cookies, so feel free to freeze some of the cookie dough for future use (you never know when a craving might hit you! )
These salted caramel chocolate chip cookies are so easy to make and if you do make them be sure to tag me on Instagram @milkandcardamom!
Salted Caramel Chocolate Chip Cookies
- Total Time: 29 minutes
- Yield: 20 1x
- Diet: Vegetarian
Description
Gooey Salted Caramel Chocolate chip cookies inspired by Jacques Torres’s famous chocolate chip cookie recipe! Makes 4 dozen cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour (or all-purpose flour)
- 1 2/3 cups bread flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/4 cups unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup jaggery
- 1/2 cup dark brown sugar*
- 2 eggs**
- 2 tsp vanilla extract
- 3/4 lb milk chocolate chips or feves
- 1/2 lb caramel chips (I used Ghirardelli Caramel Chips)
- fluer de sel or sea salt
Instructions
- Whisk cake flour, bread flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- In the bowl of your mixer or a large bowl, cream butter and sugars on medium speed until light and fluffy, ~ 8 minutes. Add eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla extract and mix. Add dry ingredients and mix on low until the dough just comes together. Fold in your chocolate and caramel chip until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 36 hours, or as long as 72 hours.
- Pre-heat your oven to 350°F. Line a baking sheet with parchment paper.
- Take 2 tbsp of dough and roll it into a ball (1.5 oz each) and place on the parchment-lined baking sheet 2 inches apart. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 14 minutes,no longer, no earlier! Rotate the baking tray 180 degrees at the 7-minute mark.
- Allow the cookies to cool on your baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days!
Notes
- Adapted from Jaques Torres New York Times article
- If you don’t have jaggery you can substitute with muscovado sugar or additional 3/4 cup of dark brown sugar
- You can replace the egg with 1/2 cup of applesauce or flax egg
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Cuisine: American
