Caramel Chocolate Chip Sea Salt Cookies

Beringer Main & Vine
  • Yield: 3 dozens


3cups all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1/4teaspoon fine salt
1cup light brown sugar
1/2cup granulated sugar
2 sticks butter, softened
2large eggs
1 1/2teaspoons vanilla extract
3/4cup dark chocolate chips
1cup caramel bits or chopped unwrapped caramel candies
About 1 ½ teaspoons flaky sea salt


  1. Preheat the oven to 375°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and kosher salt together in a bowl.
  3. Beat the sugars and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat to combine.
  5. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
  6. Scoop heaping tablespoons out onto the cookie sheets, leaving about 2 inches of space between cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
  7. Bake the cookies, rotating the position of the trays halfway through, until golden brown, about 13 minutes.
  8. Transfer the cookies to a rack to cool. Cool the baking sheets and repeat with the remaining cookie dough.

This recipe from Valerie Bertinelli for Beringer Main & Vine was republished with permission.