Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip CookiesI ran out of baking inspiration. It seems silly, I know. Normally, I’ve got a slew of recipes and ideas on the back-burner, but lately, I just haven’t felt like making much of anything. I went to the store Sunday afternoon and bought a bunch of baking supplies in the hopes that I’d suddenly find the perfect recipe to make. It worked, once I came across the recipe for these Salted Caramel Chocolate Chip Cookies.

Salted Caramel Chocolate Chip CookiesI usually try and avoid making cookies for the most part, believe it or not. It’s not that I don’t like them. My problem is that I like them too much. Just this morning I had about 8 of these with my first cup of coffee. That’s the breakfast of champions right there. Cake, cupcakes, even pie, they all take work to consume. Not so with cookies. Two bites and they’re gone. So then you need another. And another. And then before you know it, there’s nothing but crumbs at the bottom of the cookie jar, and five more pounds on your backside.

That being said, these cookies are worth it. There are chewy bits of caramel strewn between the chocolate chips, and thanks to the trend (I know, I’m always light years behind the cool food trends–It’s part of the trouble with living in the middle of nowhere) of putting cornstarch in cookie dough, they’re soft. I didn’t get puffy soft cookies, I got chewy ones, which is just fine with me.

Salted Caramel Chocolate Chip CookiesI think I might need to take the rest of these into work with me, just to get them out of the house.

Yield: 3-4

Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 2 C all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 C (1 1/2 sticks) unsalted butter, softened
  • 1 C dark brown sugar
  • 1/4 C superfine sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1/2 C caramel bits (or square caramels, cut into small pieces)
  • 1 C semi-sweet chocolate chips
  • Fleur de Sel, for sprinkling


Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars, until light and fluffy.

Add in the egg and vanilla and beat until combined.

Drop the speed to low, and begin adding the flour mixture. Mix only until combined. Fold in the caramel bits and the chocolate chips.

Using a small (1 Tbsp.) scoop, place the dough on the prepared baking sheets, and sprinkle with the Fleur de Sel. Bake each batch for 9-10 minutes. Cool for 2 minutes on the baking sheet before cooling completely on wire racks.

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Then again, it’s not the end of the world if I eat them all (nor would it be the first/last time that’s happened)!