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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.
Ingredients
- 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
Optional
- flaky sea salt for topping
Instructions
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Preheat oven to 350 degrees.
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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.
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In a separate bowl, whisk together the dry ingredients (all purpose flour, bread flour, baking powder, baking soda, and kosher salt).
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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.
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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.
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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!).
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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.
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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.
What do you think?