Print

Brown Butter Salted Caramel Chocolate Chip Cookies

brown butter salted caramel chocolate chip cookies - featured image
Print Recipe

These bakery-style cookies combine nutty brown butter, gooey caramel bits, and melty chocolate chips for a chewy, rich, and slightly fancy treat that’s still easy enough for a weeknight. Finished with a sprinkle of flaky sea salt, they’re the ultimate salty-sweet indulgence.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips or chunks
  • 1 cup (170g) soft caramel candies, chopped into small pieces
  • Flaky sea salt, for sprinkling

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and crackles. Watch for brown specks and a nutty aroma (about 5-7 minutes). Remove from heat when golden brown and pour into a heatproof bowl, scraping in all brown bits. Let cool for 10 minutes.
  2. In a large mixing bowl, whisk browned butter, brown sugar, and granulated sugar until combined and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt. Gradually add dry ingredients to wet, mixing with a spatula until just combined. Do not overmix.
  4. Gently fold in chocolate chips and chopped caramel candies until evenly distributed.
  5. Cover bowl with plastic wrap and chill dough in the fridge for at least 30 minutes (up to 2 hours for thicker cookies).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Portion dough into 2-tablespoon-sized balls (about 40g each), spacing 2 inches apart.
  7. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look slightly underbaked. Remove from oven and immediately sprinkle with flaky sea salt.
  8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm for ultimate gooeyness.

Notes

Chill the dough for at least 30 minutes for best texture. Use a light-colored pan for browning butter to avoid burning. Chop caramel candies into small pieces to prevent oozing. Sprinkle flaky sea salt on cookies right after baking for the perfect salty-sweet finish. Store cookies in an airtight container with a slice of bread to keep them soft. Dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 2 months.

Nutrition

Keywords: brown butter, salted caramel, chocolate chip cookies, easy cookie recipe, bakery style cookies, chewy cookies, sea salt, caramel cookies, dessert, American cookies

Find it online: https://bitematrix.com/brown-butter-salted-caramel-chocolate-chip-cookies-best-easy-cookie-recipe/