Baking Basics: A salty twist on a sweet classic

Adilene Hernandez, Yearbook Editor-in-Chief

During a cold and brisk fall evening, what better way to warm up your home than by baking something warm and delicious? This sweet and salty treat is a simple and effective way to get the best of both worlds. Sea salt caramel chocolate chip cookies are a must-try dessert for this upcoming holiday season. Chocolate chip cookies have been an original family favorite for decades. This recipe puts a twist on this familiar classic by adding something salty.

This recipe consists of all the same ingredients that a regular chocolate chip cookie would, which makes the overall process of creating them a lot easier. “These cookies were very simple to make and taste delicious as well!” said my mom. With the right balance of salty and sweet other desserts have the potential to create the same effect such as chocolate peanut butter crunch bars. “I thought that the cookie was very chewy at first and good. The combination of sea salt and chocolate was perfect, it gave it a rich taste,” said Maggie Garcia. This cookie is truly worth a shot to try, and it just might surprise you how gooey and good they are.

*Recipe makes 18-20 large cookies


2 cups all-purpose flour

½ tsp baking powder

¼ tsp cinnamon

1 tsp salt

½ cup granulated sugar

1 cup brown sugar

1 cup unsalted butter, melted

1 tbsp vanilla extract

2 large eggs

3 cups of dark chocolate chips

¾ cup of soft caramels, chopped

Flaked sea salt for sprinkling


  1. Combine flour, baking soda, salt, and cinnamon in a bowl and set aside.
  2. In a separate large mixing bowl, whisk the melted butter and sugars until you get a smooth and semi-thick consistency.
  3. Then, whisk in the vanilla and eggs.
  4. Once all ingredients are combined fold in the dry ingredients.
  5. Then, fold in the chocolate chips and caramel pieces.
  6. Scoop a small to medium amount of cookie dough into a round ball.
  7. Line a cookie sheet with parchment paper and place the cookie dough scoops side-by-side. Refrigerate for at least 4 hours or overnight if possible.
  8. When ready, preheat the oven to 350F and place 4-5 cookies onto a large baking tray lined with parchment paper. Make sure each cookie is at least 2 inches away from each other.
  9. Large cookies bake for 15-17 minutes and smaller cookies bake for 13-15 minutes.
  10. Check to make sure the edges of the cookies are crisp, and the middle is soft.
  11. Once the cookies are done let them rest for a couple of minutes before plating them.
  12. Finally, lightly sprinkle with sea salt and enjoy!