SALTED CARAMEL CHOCOLATE CHIP COOKIES

Photo by Cecelia H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1 1/2

    teaspoons cornstarch

  • 1/8

    teaspoon salt

  • 3/4

    cup (1.5 sticks) unsalted butter, melted + slightly cooled

  • 3/4

    cup light brown sugar, loosely packed

  • 1/2

    cup granulated sugar

  • 1

    large egg + 1 egg yolk, room temperature

  • 2

    teaspoons vanilla extract

  • 1

    cup chocolate chips, divided

  • 15

    Rolo candies

  • sea salt

Directions

In a large bowl, whisk together the flour, baking soda, cornstarch + salt. Set aside. In a medium bowl (or in the bowl of a stand mixer fitted with the whisk attachment), whisk the melted butter, brown sugar, + white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Add the wet ingredients into the dry ingredients + mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup chocolate chips, dispersing them evenly through the dough. Cover the dough + chill for at least 2 hours, or up to 3 days. The longer you chill the dough, the better! Take the dough out of the refrigerator + allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolo candies + have your 1/2 cup of chocolate chips in a pile ready to be used. Roll the dough into balls, 1.5 tablespoons each. You’ll have about 30 balls. Make a thumbprint into one dough ball + press the Rolo inside. Cover the Rolo with another dough ball + mold the two dough balls around the Rolo, making sure it is completely wrapped inside. (See Sally’s blog for a step-by-step visual.) Gently press down on the large cookie dough ball to slightly flatten + press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft + underbaked, but do not bake longer than 13 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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