Carmel Chocolate Chip Cookies with Sea Salt Recipe
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 1 ½ cups packed dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Sea salt for dusting cookies
Directions
- Preheat the oven to 325°. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
- Heat the butter in a small saucepan over medium heat. Let it melt and cook, stirring occasionally, for about 7 minutes- until the butter has begun to brown and take on a caramel color.
- Remove from heat and put into a large bowl, let cool slightly.
- Beat the butter and sugar in a large bowl until well combined.
- Add eggs and vanilla, beating for about 30-45 seconds until mixture is well combined.
- Add the flour mixture to the wet ingredients and mix until just combined. Stir in chocolate chips.
- At this point, I like to refrigerate the cookie dough for up to 48 hours, to let the dough rest. The longer you let rest in refrigerator ( up to 48 hours) the chewier the cookie.
- Can be baked after chilling for 2 hours in the fridge.
- Roll the dough into 20 balls- each about 2 tablespoons. Place no more than 9 at a time on a cookie sheet and flatten slightly with your fingers. Bake for about 15 minutes, or until the cookies begin to turn a light golden brown around the edges and the center looks soft-set. Remove them to a wire rack. Sprinkle with sea salt before the cookie is completely cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 20 servings | |
| Calories 268 | |
| Calories from Fat 111 | 41% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 144mg | 6% |
| Potassium 107mg | 3% |
| Total Carbs 36.09g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.79g | 17% |
| Protein 3.26g | 5% |
