Chewy Chocolate Chunk Salted Caramel Cookies

I’m guessing this was a busy weekend for many of you. From Easter egg hunts to Seder dinners, I bet a good chunk of you (no pun intended) were running around trying to get a nice meal on the table and entertaining guests. I thought about posting this recipe on Friday as an option for your holiday entertaining, but then I figured it would add to your food overload, so I held off. Until today.

A close up of your 'after holiday' treat

My plan instead was to share this with you as a post-holiday ‘you deserve it’ dessert. Think of it as a treat for yourself (a little pat in the back) for surviving the holiday madness. After all, everyone needs a little sugar in their life to deal with stress and put things into perspective. This can be your sweet reward.

Chocolate Chunk Salted Caramel Cookies

If you like big, soft-baked chocolate chip cookies, these are the perfect match for you. They remain soft and chewy and the chocolate gooey even after they’ve cooled. The salted caramel adds a great contrast to the cookie dough and shows up unexpectedly with every bite. You can also add walnuts to make them the ultimate chocolate chip cookies, but I decided to stop at the caramel this time around.

Gooey Chocolate

Gooey caramel

Go on. Indulge in the goodness and forget about the calories…some calories are good for you anyway and these fall into that category. Trust me. They are totally justified and guaranteed to release endorphins to make you happy (scientifically proven ;-)).

Endorphin-releasing yumminess

So there you have it. Time to relax, reminisce about this weekend’s activities and sink your teeth into this chunky bunch. You can thank me later!

More gooey goodness

Happy Easter! Happy Passover! Enjoy!


Yield: 12 – 14 cookies

~ 2 cups all-purpose flour
~  1/2 teaspoon baking soda
~ 1/2 teaspoon salt
~ 3/4 cup unsalted butter, melted
~ 1 cup packed brown sugar
~ 1/2 cup white sugar
~ 1 tablespoon vanilla extract
~  1 egg
~ 1 egg yolk
~ 2 cups large semisweet chocolate chips (I buy large chips and chop them up coarsely for more gooeyness, but you can buy smaller chips as well)
~ 3/4 cup caramel candy squares or fleur de sel caramels
~ 1 tablespoon heavy cream (if using store-bought caramel squares)
~ Sea salt for sprinkling (if using store-bought caramel squares)


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon (this is where you would add the walnuts if you wanted to).
  4. If using store-bought caramels, heat the caramels in the microwave with 1 tablespoon heavy cream and let cool. Sprinkle in a pinch or two of fleur de sel. Stir cooled caramel mixture into the dough by mixing with your hands.
  5. If using fleur de sel caramels, skip step #4 and stir in caramels by mixing with your hands.
  6. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  7. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cookies on cooling rack


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