Have you ever been to a restaurant and they ask you if you'd like chocolate sauce or caramel sauce on top of your scoop of ice cream? When I was little, it was always so hard to choose! It's hard for me to choose between caramel and chocolate. That's why I developed these traditional caramel chocolate chip cookies.
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These cookies are soft, chewy, gooey, and delicious straight out of the oven. They're a fun twist on classic chocolate chip cookies that won't disappoint a crowd!
If you're looking for more gluten-free cookie recipes, you've come to the right place. Check out my gluten-free brown butter cookies, my amazing french toast cookies, or my strawberry and cream cookies.
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Ingredients
- Gluten-free flour (I use Cup4Cup)
- Vanilla extract
- Semi-sweet chocolate chips
- Caramel pieces (I use these)
- Baking soda
- Granulated sugar
- Brown sugar
- Eggs
- Semi-sweet chocolate chips
- Unsalted butter
- Salt
See recipe card for quantities.
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
In a separate bowl, mix together the flour, salt, and baking soda.
Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract, chocolate chips, and caramel pieces.
Scoop the cookie into large balls and place them on the baking sheet.
Chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
Hint: Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Substitutions
- Vanilla extract - instead of vanilla extract, you can use almond extract.
- Chocolate chips - use chocolate chunks instead of chocolate chips.
Variations
- Nutty - add mixed nuts to the batter for a nice crunch.
- Brown Butter - brown the butter before adding it to the dough for brown butter cookies.
See this brown butter version on my website!
Equipment
- Three glass bowls
- A cookie sheet
- Precut parchment paper
- An electric mixer
FAQ
Egg yolks actually make cookies more moist and chewy. It's all due to fat content. Egg yolks contain more fat than egg whites so that's why some recipes call for extra egg yolks for a super moist and chewy cookie.
You can freeze these cookies for up the three months. Wrap them individually in plastic wrap and store them in an airtight container.
Chocolate chip cookies get hard after cooling because moisture evaporates. To keep them soft, store them in an airtight container to prevent them from getting stale.
Yes, instead of parchment you can use a silicone baking mat.
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Traditional Caramel Chocolate Chip Cookies
Equipment
- A cookie sheet
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup caramel pieces
- 2 sticks unsalted butter melted
- ½ teaspoon salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract, chocolate chips, and caramel pieces.
- Scoop the cookie into large balls and place them on the baking sheet.
- Chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
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