Caramel Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">170g unsalted butter</li> <li class="ingredients-single-item">200g light brown sugar</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">200g dark chocolate chunks (or high-quality chocolate bars, chopped)</li> <li class="ingredients-single-item">150g soft caramel candies, roughly chopped (or caramel bits)</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Medium saucepan (for browning butter)</li> <li class="equipment-single-item">Ice cream scoop or cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Brown the butter by melting it in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns amber and smells nutty, about 5-7 minutes. Look for brown specks at the bottom of the pan – these are milk solids caramelizing and will add tremendous flavor to your cookies. Transfer to a heat-proof bowl and let cool for 10 minutes. Browning the butter creates nutty, caramel notes that elevate these cookies beyond regular chocolate chip cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl or stand mixer fitted with the paddle attachment, combine the cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed until well combined, about 2 minutes. The mixture won't be as fluffy as with regular softened butter, but that's perfectly fine and will give you chewier cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the wet ingredients in three batches, mixing on low speed just until combined after each addition. Overmixing develops gluten which can make your cookies tough, so stop mixing once no dry flour remains visible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the chocolate chunks by hand using a spatula. Then carefully fold in the chopped caramel pieces. The caramel will melt during baking, creating pockets of gooey goodness, so it's important to distribute them evenly throughout the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cover the dough and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flour to hydrate completely and the flavors to develop. Chilled dough also spreads less during baking, resulting in thicker, chewier cookies with better texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to make scooping easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Use an ice cream scoop or cookie scoop to portion the dough into 50g balls (about 2 tablespoons each). Place them on the baking sheets, leaving about 8cm (3 inches) between each ball to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 11-13 minutes until the edges are set and golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after removal from the oven. For bakery-style cookies with beautiful rippled edges, try banging the baking sheet on the counter once or twice halfway through baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Immediately after removing from the oven, sprinkle each cookie with a small pinch of flaky sea salt. The salt will enhance both the caramel and chocolate flavors while providing a sophisticated flavor contrast. Let the cookies cool on the baking sheets for 5 minutes – during this time, any visible caramel that has leaked out will settle back into the cookie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer the cookies to a wire rack to cool completely. If you can resist eating them warm (which is nearly impossible!), they'll be at their best texture after cooling for about 20 minutes when the chocolate is still slightly melted but the cookie structure has set. Store completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. </li> </ol>