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Brown Butter Salted Caramel Chocolate Chip Cookies

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These brown butter salted caramel chocolate chip cookies are irresistibly chewy with gooey caramel pockets, melty chocolate chips, and a sprinkle of flaky sea salt. Quick and easy to make, they deliver bakery-style flavor in just 30 minutes.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/4 cups (210g) semi-sweet chocolate chips
  • 1/2 cup (90g) caramel baking bits or soft caramel candies, chopped small
  • Flaky sea salt, for topping

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts. The butter will foam, then turn golden with brown specks at the bottom (about 5-7 minutes). When it smells nutty and toasted, remove from heat. Pour into a bowl and let cool for 10 minutes.
  2. In a large mixing bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Beat with a mixer on medium until thick and glossy, about 2 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
  4. Add the dry ingredients to the wet mixture all at once. Mix on low speed until just combined. Do not overmix.
  5. Fold in chocolate chips and caramel bits with a spatula, ensuring even distribution.
  6. Using a cookie scoop or two spoons, drop heaping tablespoons of dough (about 2 tbsp each) onto a parchment-lined baking sheet, spacing them at least 2 inches apart. Optionally, press extra chocolate chips or caramel pieces on top.
  7. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers look just set.
  8. Immediately after baking, sprinkle each cookie with a pinch of flaky sea salt.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, don’t rush browning the butter and let it cool before mixing. If your dough feels runny, chill it for 20 minutes before baking. Sprinkle flaky sea salt on the cookies while warm for the best flavor. Cookies freeze well, both baked and unbaked. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips.

Nutrition

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

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