Sea Salt Caramel Chocolate Chip Cookies

When I tell you these cookies were a hit, I mean it.  My daughter baked them for a school fundraiser and they were gone in no time. There is something about the chewy caramel, melty chocolate and hint of flaky sea salt that makes them irresistible. Plus, the recipe is simple enough for kids to help with (and have fun chopping the caramels). If you want a treat that feels bakery-level without the complication this is it!

Ingredient Snapshot

Full Recipe Below

• all-purpose einkorn flour
• baking soda
• pink Himalayan salt
• organic butter
• organic brown sugar
• organic cane sugar
• organic vanilla extract
• eggs
• chocolate chips
• caramels
• flaky sea salt

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Sea Salt Caramel Chocolate Chip Cookies

Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, chocolate chip, chocolate chip cookies, einkorn chocolate chip cookies

Servings: 24

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater

Ingredients

• 2 ¾ cup all-purpose einkorn flour
• 1 tsp baking soda
• 1 tsp pink Himalayan salt
• 1 cup organic butter
• ¾ cup organic brown sugar
• ¾ cup evaporated sugar swap for organic granulated sugar
• 2 tsp organic vanilla extract
• 2 large egg (room temperature)
• 1 cup chocolate chips (real good or nestle simple)
• 14 cocomel caramels chopped into ⅛'s
• pinch of flaky sea salt a little bit goes a long way

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Instructions

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup evaporated sugar, and2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup chocolate chips and 14 cocomel caramels chopped into bits until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart. Sprinkle pinch of flaky sea salt onto the top. Don't put too much a little goes a long way.
• Refrigerate for 15 minutes.
• Bake for around 10 minutes, or until the edges are golden brown.
• Remove from the oven and immediately use the smoosh technique. Smoosh the sides in towards each other slightly with 2 forks. This pushes and caramel that has melted back onto the cookie giving you the perfect crispy caramel texture.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour. 

Storage and Freezer Tips

Countertop: Store in an airtight container on the counter top for up to 4 days.

Freezer: To freeze, place on a parchment lined baking sheet in the freezer for 2 hours. Transfer to a freezer safe Ziploc or container.  To thaw, place on the counter for 30 minutes or microwave 15 seconds.

Substitutions and Variations

If you can’t find Cocomel’s, use regular caramel or chocolate covered caramels.  Pretzels chopped up are also a great addition instead of the sea salt.