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Brown Butter Salted Caramel Chocolate Chunk Cookies

brown butter salted caramel chocolate chunk cookies - featured image
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These bakery-style cookies feature nutty brown butter, gooey caramel pockets, and rich chocolate chunks, all finished with a sprinkle of flaky sea salt. They’re chewy, decadent, and perfect for impressing friends or treating yourself at home.

Ingredients

Scale
  • 1 cup (227g) 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 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 8 ounces (225g) semi-sweet or bittersweet chocolate, chopped into chunks
  • 1 cup (170g) caramel baking bits or soft caramel candies, chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Place butter in a medium saucepan over medium heat. Stir occasionally as it melts, foams, sizzles, and turns golden brown with a nutty aroma (about 5-7 minutes). Immediately pour the brown butter and browned bits into a large mixing bowl and let cool for 10-15 minutes.
  2. Add brown sugar and granulated sugar to the cooled brown butter. Use a hand mixer or stand mixer to blend until well combined, about 1-2 minutes.
  3. Beat in eggs, one at a time, mixing well after each. Scrape down the bowl, then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
  5. Gently stir in chocolate chunks and caramel bits using a spatula. (Optional: Reserve a handful of chocolate chunks to press on top of the dough balls before baking.)
  6. Cover the bowl and chill the dough in the fridge for at least 30-60 minutes (up to 24 hours for best flavor).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls (about 40g each) and space 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are golden and centers look just set. Do not overbake.
  9. Remove from oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is key for thick, chewy cookies. Use chopped chocolate bars for melty pools instead of chips. Sprinkle sea salt while cookies are hot for best adhesion. For gluten-free, substitute a 1:1 gluten-free flour blend. Cookies freeze well after baking.

Nutrition

Keywords: brown butter, salted caramel, chocolate chunk cookies, bakery style, homemade cookies, chewy cookies, dessert, easy cookie recipe

Find it online: https://bitematrix.com/brown-butter-salted-caramel-chocolate-chunk-cookies-recipe-best-homemade-bakery-style-guide/