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Sea Salt Caramel Chocolate Chip Cookies on a black plate, then placed on a scalloped white plate. A black background with shadows of branches cover the image.
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Sea Salt Caramel Chocolate Chip Cookies

Prep Time15 minutes
Cook Time9 minutes
Total Time25 minutes
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

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.