Directions
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Preheat your oven to 350°F (175°C). This step is crucial as it ensures your cookies start baking at the perfect temperature for the best texture.
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Line your baking sheets with parchment paper. This not only prevents sticking but also encourages even baking.
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In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside. This step helps to evenly distribute the leavening agent and salt throughout the flour.
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In another bowl, cream the softened butter and sugars together until the mixture is light and fluffy. This process should take about 2-3 minutes and it’s key for aerating the dough, leading to a tremendous final texture.
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Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract. This adds depth to the flavor profile of your cookies.
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Gradually mix in the dry ingredients until just combined. Be careful not to overmix, as this can lead to dense cookies.
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Gently fold in the caramel and chocolate chips. The incorporation of these sweet morsels creates those wonderful gooey pockets we all love.
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Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. This ensures they have room to spread while baking.
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Just before placing them in the oven, sprinkle a pinch of flaky sea salt over each scoop of dough. This will enhance the tremendous sweet-and-salty flavor profile.
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Bake for 10-12 minutes, or until the edges are golden brown. The center may look slightly underbaked, but they will firm up as they cool.
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Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This allows them to set perfectly without becoming too soft.
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