Description
These brown butter salted caramel chocolate chip cookies combine crispy edges with gooey centers, melty chocolate pieces, chewy caramel bits, and a sprinkle of flaky sea salt. The nutty flavor of browned butter adds depth, while the sweet and salty finish makes each cookie an irresistible treat perfect for any occasion.
Ingredients
Butter and Sugars
- 1 cup (227g) unsalted butter
- 1 cup (200g, packed) brown sugar
- 1/2 cup (100g) granulated sugar
Wet Ingredients
- 2 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
Dry Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 3/4 teaspoon (4g) salt
Add-ins
- 1 1/2 cups (255g) chocolate chips or chunks (mix of semi-sweet and dark recommended)
- 1 cup (150g) soft caramels, cut into small pieces
Topping
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir often until the butter foams, browns, and smells nutty, approximately 5-7 minutes. Remove from heat and let it cool for 10-15 minutes, making sure to scrape in all the browned bits for maximum flavor.
- Combine Sugars and Brown Butter: In a large bowl, whisk together the brown sugar and granulated sugar until well mixed. Pour in the cooled brown butter and mix until the mixture is smooth and cohesive.
- Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the sugar and butter mix. Whisk thoroughly until fully incorporated and the mixture is consistent.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or using a mixer on low speed until just combined, careful not to overmix.
- Fold in Chocolate and Caramel: Gently fold in the chocolate chips/chunks and chopped soft caramel pieces to the cookie dough to evenly distribute these add-ins.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes and up to 2 hours to firm it up, which helps control spreading during baking and enhances the flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and allow even baking.
- Scoop and Bake: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheets, spacing each cookie approximately 2 inches apart to allow for spreading.
- Bake and Rotate: Bake for 10-12 minutes, rotating the baking sheets halfway through the baking time to ensure even baking. Cookies should be golden at the edges but remain soft in the center.
- Finish and Cool: Immediately after baking, sprinkle the cookies with flaky sea salt to enhance sweetness and flavor contrast. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey centers, slightly underbake the cookies by removing them from the oven a minute or two early.
- Chilling the dough helps prevent cookies from spreading too much and intensifies the flavors.
- If caramel leaks out during baking, gently push it back into the cookie with a spatula while the cookies are still warm.
- Dough can be made ahead and frozen in scoops, allowing you to bake fresh cookies anytime by thawing and baking as usual.
- This recipe can be adapted for gluten-free or dairy-free diets by using suitable flour and butter substitutes.
