Salted Caramel Chocolate Chip Cookies From Reynolds Parchment Paper Recipes

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SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  • Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
  • With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
  • Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
  • Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

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  • Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid® and set aside.
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