If you only make one chocolate chip cookie recipe for the rest of you life,
this.
is.
the.
one.
I kid you not — these “Sea Salt and Caramel Chocolate Chip Cookies” are the absolute best chocolate chip cookies in the history of chocolate chip cookies! They are perfectly crisp around the edges and soft and gooey in the middle. I honestly think these cookies could essentially solve all of the world’s problems. Well, these and a glass of cold milk.
Do you have that one special dish in your repertoire you’ve made so many times that you don’t even need to look at the recipe anymore? The one you know so well that you just grab the ingredients and start mixing? Well, this is the one for me. {This reminds me of one of my cooking competition nightmares where I’m running around the kitchen grabbing all sorts of ingredients and Ted Allen of Chopped announces: “Chefs, you only have 90 seconds remaining, you had better start plating…”} Besides, I can barely even read the writing on the recipe card with all the splatters and smears on it — indeed, a true sign of a good recipe. Years ago a friend of mine at work, who has long since retired, gave me the recipe. Turns out the core of it is very similar to a certain hotel cookie that has copy-cat versions all over the internet. But over the years I’ve changed it up a bit and now, they are just about perfect.
What makes these cookies outrageously ooey-gooey perfection is:
- Three — count them — three different kinds of chocolate: milk, semi-sweet, and bittersweet.
- Bits of caramel.
- Sea salt.
So, let’s get started! Beat the butter and sugars with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy, about 4 minutes. Add the eggs and vanilla and beat until just combined. Whisk together the dry ingredients and slowly add to the wet mixture until you barely see traces of the flour.
Next, add the chocolate chips, nuts, and caramel bits. Cover and refrigerate for at least 2 hours. (Tip: If you can’t find caramel bits, cut a square of the cellophane-wrapped caramel candies in half and then cut each half into fourths to make 8 pieces or bits).
Portion the dough 3-inches apart on a greased or parchment-lined baking sheet and sprinkle with the sea salt. Bake in a 350 degree oven for 12-14 minutes or until you just start to see the edges browning. Remove from oven and let sit on the pan 5 minutes before placing on a wire rack to cool until you can’t stand waiting any longer. {At this point, it’s important to note the importance of hiding them if you’re attempting to save them for later. With these cookies, I don’t even trust myself.}
Tips:
- Toast the oatmeal and nuts. Don’t skip this part. While it may seem like a minor detail, toasting these two ingredients gives these cookies more depth of flavor. Sure you can skip this step, but it takes less than 10 minutes and is totally worth it.
- Chill the dough. You may be tempted to pop them in the oven right away, but chilling them does something magical to the dough and improves consistency.
- Make a double batch. I guarantee you’ll cry if you don’t. They freeze so well and I don’t want to have to say I told you so when you run out!
- Don’t be stingy with the sea salt. It cuts the sweetness in the cookies and pairs perfectly with the trio of chocolate in the recipe.
She’s ready for her close up:
- ½ cup rolled oats
- 1½ cups chopped walnuts
- 2¼ cups all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon fine grain salt
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks) butter, room temperature
- ¾ cup brown sugar
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
- ½ cup caramel bits
- 1 tablespoon flaked sea salt, or as desired
- Heat oven to 350 degrees. Toast the oats and nuts on a rimmed baking pan until light brown and fragrant; remove from oven and set aside to cool. Place oats in a food processor and process until finely ground; set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ground oats; set aside.
- Beat the butter and sugars with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy, about 4 minutes. Add the vanilla and eggs and mix until incorporated. Slowly add the flour mixture and mix until just combined. Stir in chocolate chips, caramel bits, and nuts. Mix by hand until combined. Cover and refrigerate at least 2 hours or overnight.
- Heat oven to 350 degrees. Grease or line a baking sheet with parchment paper. Divide dough into 40 generous 2 tablespoon-size portions (I used a 1.5-ounce ice cream scoop) and place on prepared baking sheet 3-inches apart. Sprinkle with sea salt.
- Rotating pan halfway through, bake 12-14 minutes or until edges are just beginning to brown. Let cookies sit on pan for 5 minutes and then place on a wire rack to cool completely. Makes 40.
Toast the oatmeal and nuts. Don’t skip this part. While it may seem like a minor detail, toasting these two ingredients gives these cookies more flavor and depth. Sure you can skip this step, but it takes less than 10 minutes and is totally worth it.
Chill the dough. You may be tempted to pop them in the oven right away but chilling them does something magical to the dough and improves consistency.
Make a double batch. I guarantee you’ll cry if you don’t. They freeze so well and I don’t want to have to say I told you so when you run out!
Don’t be stingy with the sea salt. It cuts the sweetness in the cookies and pairs perfectly with the trio of chocolate in the recipe.
Don’t forget to make that second batch and freeze them so they’re ready when you are!
Thanks for stopping by! Enjoy and let me know what you think!
My goodness Brett! These sound SCRUMPTIOUS! I can’t wait to try.
I hope you enjoy them Shana! Warning: They are addictive!!
Mmm, those cookies and those photos! Gorgeous! Really can’t wait to make them.
I hope you enjoy them Renee! Your “Summer Salad with Beets, Carrots, Fennel and Blood Orange” is GORGEOUS and I’m excited to make it this spring!
These do sound delicous! I’m definitely going to try them! Will let you know if I’m able to duplicate your skills! (lol)
Thanks so much Velma! I know you can and you will love them! 🙂
I thought I had found my perfect chocolate chip cookie recipe, but now I’m having second thoughts : ) This is going to be the very next cookie I bake! Thanks for sharing.
Hi Faye! I hope you like them–thanks for stopping by!
What are caramel bits? Do they come in a package like chocolate chips?
Exactly, Susan! In my grocery store they are with the chocolate chips–here’s a link to the product I used http://www.amazon.com/Kraft-Caramel-Bits-11-Ounce-Bags/dp/B00110HEH0
Enjoy–these cookies are SO GOOD! 🙂
The cookies ingredients have my mouth watering. There’d be no way I could stop at one!
Thanks, Roberta! They ARE the BEST ones I’ve ever made and I tend to eat way too many when I make them! 😉
These are absolutely delicious! Made them last week for coworkers and got rave reviews! Love all the flavors and the chewy texture is just perfect. You’re right about the sea salt, could have gone heavier on it. Will be making these many times in the future I’m sure! Thanks for sharing!
Can.Not.Wait.
Loved meeting you at Camp Blogaway. Hope you enjoy me stalking you…
And you too my sweet friend! I am still playing catch up and I’m in awe of those of you who can do it all. With pets. AND children. Seriously in AWE!
I happen to think my chic chip cookie recipe is heaven and I don’t usually want to try any others… until this one! Can’t wait to try it! Do I have to share?
You definitely don’t have to share these but I’d love you to share YOUR recipe with me! 🙂
I made these this past weekend using only one cup each of bittersweet and also semi-sweet chocolate chips, as we had a bunch of kids coming over so I wanted to keep the cookies simple. So yes, I didn’t stay true to the recipe as there were no walnuts, not all the chocolate chips, no caramel bits…but guess what, they were STILL terrific! In fact, I’ll definitely make them plain again next time the kids are coming over! I can’t wait to try the recipe fully, hopefully I’ll have a chance to soon! Nice work!
That’s AWESOME Sandy! I’m glad you liked them — I love it when folks make my recipes their own! Great job and thanks for sharing! 🙂