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A tray of thick, fudgy chocolate brownies topped with a smooth, glossy chocolate icing that has set into a delicate crackly finish, cut into neat squares and ready to serve.

Thick salted caramel chocolate chip cookies with crispy golden edges, soft gooey centers, melty chocolate, a glossy caramel drizzle, and a finish of flaky sea salt.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups chocolate chips
  • Salted caramel sauce store-bought or homemade
  • Flaky sea salt for topping

Equipment

  • Baking sheets, parchment paper, mixing bowls

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Cream butter and both sugars until light and fluffy.
  3. Beat in eggs one at a time, then vanilla.
  4. Whisk flour, baking soda, and salt; mix into wet ingredients until just combined.
  5. Fold in chocolate chips.
  6. Scoop generous portions onto baking sheets.
  7. Bake 10–12 minutes until edges are golden but centers look slightly underdone.
  8. Cool on the sheet 5 minutes, then transfer to a wire rack.
  9. Drizzle warm cookies with salted caramel and sprinkle with flaky sea s

Notes

Pull cookies when centers still look soft—they set as they cool. Drizzle caramel while warm. Flaky sea salt elevates the flavor. Store airtight. Dough freezes well.