Happy Monday, friends! I understand that there are about a million different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel used in the batter, and then a nice hint of salt from the sea salt on top.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 sticks butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cups semi-sweet chocolate chips
- 1 cup caramel bits or caramel candies, (Werthers) chopped
- 1 1/2 teaspoons flaky sea salt
Preheat the oven to 375 degrees F
Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.