I think salt is one of the most under-appreciated ingredients in baking. It serves several purposes in recipes — but its most magical function is its ability to enhance the depth and flavour of the other ingredients in your mixing bowl. Salt is especially important in sugar-heavy recipes, such as frostings, because it really helps to balance the sweetness; I almost exclusively use salted butter when making icing for my cupcakes. I also like to sprinkle a little sea salt on my chocolate chip cookies. It’s amazing how the sea salt flakes make all the other flavours pop. These Salted Caramel & Dark Chocolate cookies use salted butter and are sprinkled with a finishing touch of sea salt flakes. Don’t worry about ending up with a too salty cookie; the sea salt flakes are quite delicate and really enhance the sweetness of the caramel and smoky dark chocolate.
- 1/3 cup salted butter, softened
- 1 cup brown sugar
- 1 large egg
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 1 cup caramel bits
- Maldon or sea salt flakes, for sprinkling
- Preheat oven to 350F. Grease a cookie sheet with non-stick spray.
- In a large bowl, cream the butter and brown sugar until well combined.
- Add the egg, maple syrup, and vanilla and mix until smooth.
- Add the flour, baking soda and salt. Stir together until almost fully combined. Add the chocolate chips and caramel bits and stir until blended.
- Shape spoonfuls of dough into balls and place about 2 inches apart on cookie sheet. You can press a few chocolate chips and caramel bits into the top of each cookie — it just makes them look prettier. Sprinkle a little sea salt over the cookie dough balls.
- Bake for 12 minutes. Don’t overbake if you want them to be soft and chewy!
*Yield: Approximately 20-22 cookies