Print

Brown Butter Salted Caramel Chocolate Chip Cookies

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

These brown butter salted caramel chocolate chip cookies are crispy at the edges, chewy in the middle, and loaded with gooey caramel pockets and melty chocolate. The nutty flavor of browned butter and a sprinkle of flaky sea salt make them an irresistible treat for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips or chopped chocolate
  • 1 cup (180g) soft caramel candies, chopped into small pieces
  • Flaky sea salt, for sprinkling

Instructions

  1. Place 1 cup unsalted butter in a medium, light-colored saucepan. Melt over medium heat, swirling occasionally. Once melted, the butter will foam and then begin to brown—watch for golden bits at the bottom and a nutty aroma. Remove from heat immediately to prevent burning. Pour into a bowl and cool for at least 10 minutes.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt.
  3. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until combined and lighter in color, about 2-3 minutes.
  4. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. The mixture should look glossy and slightly thick.
  5. Add the dry ingredients to the wet mixture in two batches, mixing on low or with a spatula until just combined. Do not overmix.
  6. Gently fold in chocolate chips or chunks and chopped caramels. Make sure the caramel pieces are well distributed.
  7. Cover the bowl and refrigerate for at least 20 minutes (or up to overnight).
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop 2-tablespoon sized mounds of dough onto the prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look just set.
  10. Immediately sprinkle cookies with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For best results, use a light-colored pan to brown the butter and don’t walk away during this step. Chilling the dough helps prevent spreading and enhances flavor. If caramel pieces are sticky, toss them with a bit of flour before folding into the dough. Slightly underbake for chewier centers. Cookies are best enjoyed slightly warm, and the flavor deepens after a day. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: brown butter, salted caramel, chocolate chip cookies, easy cookie recipe, chewy cookies, dessert, homemade cookies, bake sale, holiday cookies

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