Salted Caramel And Chocolate Chip Cookies

Let's Cook

1. Step 1.

   In a large mixing bowl, using a handheld mixer with the paddle attachment, beat the softened butter, butter-flavored shortening, and eggs on medium speed until combined. Add the packed light brown sugar, granulated sugar, vanilla extract, baking soda, and ½ teaspoon kosher salt. Mix on medium speed until well combined, about 2 minutes.

2. Step 2.

   Switch to the dough hook attachment. With the mixer on medium speed, gradually sprinkle in the all-purpose flour and mix until just combined, scraping down the bowl as needed. Add the caramel chips and semisweet chocolate chips, then mix on low speed or fold in by hand until evenly distributed.

3. Step 3.

   Cover the dough and refrigerate for at least 2 hours, or up to 24 hours, to firm up.

4. Step 4.

   Preheat the oven to 350°F. Lightly grease a baking sheet with vegetable oil or line with parchment paper.

5. Step 5.

   Spoon the dough into 12 equal mounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 7 to 10 minutes, until the edges are golden brown and the centers are still slightly soft. For crisper cookies, bake 1–2 minutes longer.

6. Step 6.

   Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack. While the cookies are still warm, sprinkle the remaining 2 teaspoons kosher salt evenly over the tops.