The weather is definitely warming up — we’re already seeing temperatures in the mid-20s early in the morning. It feels like spring is peeking around the corner, even though I know winter can linger here well into May (and yes, I’ve seen snow in July). Still, a little hope goes a long way.
This past week was absolutely hectic. I remember staring at my calendar and wondering how I would get through it while still giving everything my full attention. Then a simple piece of advice came to mind:
Take it one day at a time.
And if one day feels too big, take it one hour or even one minute at a time.
I made it through and felt like celebrating, so I baked these cookies. I may have eaten more than my fair share in one sitting.
A balance of salty and sweet elevates desserts in the best way. I’m obsessed with sea salt and sprinkle it on many of my chocolate treats. These salted caramel chocolate chip cookies are a dream: first you get the warm, melty chocolate, then a soft, velvety caramel, and finally the sea salt that ties everything together into an unforgettable flavor combination.
When I offered some of the raw dough to Ryan, his reaction was immediate:
Salted Caramel Chocolate Chip Cookies
makes about 3 dozen cookies
Ingredients:
2 C all-purpose flour
2 T cornstarch
1 t baking soda
1/2 t sea salt
3/4 C unsalted butter, at room temperature
1 C brown sugar
1/4 C granulated sugar
1 large egg
2 t vanilla extract
1 C semi-sweet chocolate chips
1/2 C caramel bits (Kraft or your preferred brand)
sea salt, for sprinkling
Method:
1. Preheat the oven to 350 degrees F. Prepare a baking sheet with cooking spray, a silicone baking mat, or parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until smooth and fluffy, about 2–4 minutes. Add the egg and vanilla and beat until combined. Gradually mix in the dry ingredients until just incorporated.
4. Fold in the chocolate chips and caramel bits. Scoop or form dough into balls and place them about 2 inches apart on the baking sheet. Lightly sprinkle each dough ball with a bit of sea salt.
5. Bake for about 10 minutes, until the edges are set and the centers are still soft. Let the cookies rest on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.
Recipe adapted from Two Peas & Their Pod.