Hello Friends! I hope you are all safe and well. It took a second lockdown but I have finally capitulated and joined the baking frenzy that has gripped the world. I had been craving the delicious balance between the salty and the sweet that is sea salt caramel. What could be more marvelously comforting than sea salt caramel chip cookies? There is a plethora of basic cookie recipes out there. Most helpfully, there was even a recipe provided on the back of the sea salt caramel chip packet that I used. However, I drew inspiration from a marthastewart.com cookie recipe with a couple of tweaks of my own. Of course, you can use any flavour of chip that you prefer.
2 1/4 cups of all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups sea salt caramel chips (or any other type of chip)
Optional: 2 tablespoons of maple syrup
Preheat the oven to 350 degrees Fahrenheit. Beat together the butter, white and light brown sugars and the flour then add the rest of the ingredients. I used an ice cream scoop to measure out portions at least 2 inches apart on parchment paper or on a silicone baking mat placed on a baking tin. You can also use 2 heaping tablespoons. For added depth of flavour, I also added 2 tablespooons of maple syrup. The smokiness of the maple syrup deepens the flavour profile of the molasses present in the brown sugar. Bake for about 10 minutes or until the edges darken slightly in colour and the center is soft and chewy. Let cool on a baker's rack and then store in an airtight container.
I have also tried butterscotch chips in this recipe. Afterwards, I sprinkled a pinch of pink sea salt of top to achieve that sea salt caramel flavour.