Description
Indulge in the ultimate sweet and salty treat with these perfectly chewy, crinkly salted caramel chocolate chip cookies. Featuring nutty brown butter and gooey caramel pockets, they’re simply irresistible.
Ingredients
- 1 cup (226g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups (255g) chocolate chips or chunks (mix of milk and semi-sweet recommended)
- 1 cup (180g) soft caramel bits, chopped if large
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until foamy, then golden brown with nutty solids. Pour into a heatproof bowl and cool slightly (10-15 mins).
- Combine Wet Ingredients: To the cooled brown butter, add granulated and brown sugars; whisk well. Beat in egg, egg yolk, and vanilla until light and fluffy (2-3 mins).
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, and fine sea salt until combined.
- Combine & Fold: Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips and caramel bits.
- Chill Dough: Cover and refrigerate dough for at least 2 hours, or up to 72 hours.
- Scoop & Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop dough (2 tbsp each) 2 inches apart.
- Bake: Bake for 10-12 minutes, until edges are golden and centers are slightly soft.
- Salt & Cool: Immediately sprinkle with flaky sea salt. Cool on baking sheet for 5-10 minutes, then transfer to wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10-12 mins