Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a stand or hand mixer to beat until the mixture is light and fluffy, with a pale color and smooth texture, about 3-4 minutes. This forms the creamy base for the cookie dough.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. The mixture should become more viscous and slightly increase in volume, with a glossy appearance, about 2 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. The dough will start to come together and appear slightly thick and shaggy.
- Fold in the chocolate chips and salted caramel sauce using a spatula until evenly dispersed. The dough should be sticky but hold together when shaped. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough onto the prepared sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are golden brown and the surface looks set but slightly soft in the center. The cookies will firm up as they cool, with a chewy interior and crispy exterior. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Chilling the dough helps prevent spreading and enhances flavor. For the salted caramel, heat sugar, water, and cream until amber and smooth, then stir in butter and salt; cool before using.