Oh man, are these cookies good! So much goodness is happening in these from the brown butter, the gooey caramel and the dark chocolate chips… they are hard to resist!
I don’t often cook with very specific weight measurements (i.e., using grams instead of cup or tablespoon measurements) but for this recipe it is quite exact and investing in a food scale is fairly low cost–I got mine for just $10 (they typically range from about $10-30).
I also love to add a little bread flour instead of using only all-purpose flour as it gives the cookies a little extra chew and bite which I just love!
It’s best to store these cookies in an airtight container at room temperature so they keep their texture and don’t dry out.
- 225 grams unsalted butter cold
- 60 grams dark brown sugar
- 250 grams granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour
- 50 grams bread flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 255 grams dark chocolate chips (or a good dark chocolate bar, chopped into smaller pieces)
- 180 grams caramel, cut into about 1/2 inch pieces
- flaky sea salt for topping
Preheat oven to 350 degrees.
Place butter in a small pot on medium heat. Stir occasionally until until its completely melted and then begins to brown and becomes aromatic, about 3-4 minutes. Transfer brown butter to a large mixing bowl and set aside to cool for a moment.
In a separate bowl, whisk together the dry ingredients (all purpose flour, bread flour, baking powder, baking soda, and kosher salt).
To the bowl with the brown butter, add in dark brown sugar and granulated sugar and beat with an electric mixer until combined. Add in one egg at a time and beat until combined.
Slowly add in the dry ingredients to the wet and beat on medium speed until well combined. Using a wooden spoon, gently fold in the chocolate and caramels until evenly spread throughout the dough.
Line baking sheets (I like to do two at a time as not to over crowd my oven) with either silpats, parchment paper or aluminum foil (in order of my preference!).
Using a cookie scoop (or two tablespoons), scoop the dough into balls and place on lined baking sheets, about 6-8 balls per tray. If you want to add extra flaky sea salt, this would be your time to sprinkle a little on top of each ball.
Bake for 12-14 minutes. Repeat until all your dough is gone. Let the cookies rest for at least 5-10 minutes before serving as the caramel will be very hot, after which you can transfer the cookies to a wire rack to continue cooling.