Best Caramel Chocolate Chip (Print)
Soft chocolate chip cookies with gooey caramel centers and chewy edges for the perfect sweet treat.
# Ingredients:
→ Dough Base
01 -
206 grams salted butter, melted and slightly cooled
02 -
161 grams packed brown sugar
03 -
156 grams granulated sugar
04 -
1.5 teaspoons vanilla extract
05 -
2 large eggs
→ Dry Ingredients
06 -
390 grams all-purpose flour, spooned and leveled
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
0.25 teaspoon salt
→ Add-ins
10 -
340 grams semi-sweet chocolate chips
11 -
35 pieces soft caramel candies (such as Werther’s Original Soft Caramels)
# Steps:
01 -
Unwrap all caramel candies. Reserve 15 whole caramels for stuffing. Cut the remaining caramels into 2 to 3 pieces each and set aside for topping.
02 -
In a large mixing bowl, whisk melted and slightly cooled butter with brown and granulated sugars until fully integrated.
03 -
Incorporate vanilla extract and eggs into the sugar mixture, whisking vigorously until smooth, approximately 30 to 60 seconds.
04 -
Add all-purpose flour, baking powder, baking soda, and salt. Stir with a wooden spoon or spatula until a cohesive dough forms, pressing any crumbs together as needed.
05 -
Gently fold semi-sweet chocolate chips throughout the dough until evenly distributed.
06 -
Chill dough in the refrigerator or freezer for 20 minutes to allow it to firm and hydrate.
07 -
Portion dough into 90-gram balls. Flatten each portion, place a whole caramel in the center, and mold dough around caramel to fully seal. Press 1 to 2 pieces of sliced caramel and extra chocolate chips on top.
08 -
Preheat oven to 185°C. Line baking trays with parchment paper or silicone baking mats. Arrange 5 to 6 dough balls per tray, leaving space for spreading.
09 -
Bake for 10 to 12 minutes until edges are lightly golden and centers appear slightly underdone. Remove trays from the oven.
10 -
Immediately after baking, use a round cutter to gently swirl and reshape each cookie for a uniform, thick appearance. Allow to cool on the tray until just warm before serving.
11 -
Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness. Warm briefly before serving to enhance texture.
12 -
For longer storage, freeze shaped dough balls on a tray covered with a towel. Once firm, transfer to an airtight container and freeze for up to 3 months. Bake directly from frozen as per standard instructions.
13 -
Stuffed dough balls may be refrigerated in an airtight container for up to 3 days prior to baking.
# Additional Notes:
01 -
For optimal caramel distribution and minimal leaking, ensure each caramel is completely enclosed within the dough. Using a kitchen scale for dough portions improves baking consistency.