Salted caramel chocolate chip cookies for two are a delicious small batch twist on my favorite classic chocolate cookies. Filled with puddles of rich, buttery caramel and pools of melted chocolate, these cookies are totally irresistible!
2 1/2 TBSP unsalted butter, melted and slightly cooled
2 TBSP light brown sugar
1 TBSP granulated sugar
1 TBSP whisked whole egg
1/4 tsp vanilla
1/4 cup all purpose flour, minus 1 TBSP
1/4 cup bread flour, minus 1 TSBP
1/4 tsp baking soda
pinch of kosher salt
3–4 TBSP semi sweet chocolate chips
2–3 TBSP soft baking caramels, chopped
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Melt and cool the butter slightly.
Combine butter and sugars in a small bowl, whisking until light and fluffy, about 1 minute.
Add egg and vanilla. Stir to combine well.
In a small bowl, whisk together flour, baking soda and salt.
Add the flour mixture to the butter and egg mixture and stir until just barely combined.
Add chocolate chips and caramels and stir to combine.
For the dough into two large cookies and place on a parchement line baking sheet.
Chill cookies for at least 30 minutes to keep the cookies from spreading too much in the oven.
Bake at 350 for 12-14 minutes until edges are golden brown and center are barely set.
Remove the cookie sheet from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Best served warm from the oven.
Recipe can be doubled or tripled.
May be frozen.