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Salted Caramel and Chocolate Chunk Cookies
30 mins Prep Time
15 mins Cook Time
Sweet, salty, beautifully rippled, perfectly balanced with the delicate crunch of Maldon sea salt flakes and enough ooey-gooey goodness to make anyone swoon. This recipe was developed with ultimate indulgence in mind for all my fellow chocolate and salted caramel enthusiasts. The added step of browning the butter really brings out the nuttiness in your caramel. It lends well to that crispy-on-the-outside-but-chewy-in-the-centre quality synonymous with a good chocolate chunk cookie. Don’t skimp on high-quality chocolate and caramels if you can swing it, as they are both star ingredients here. I managed to snag some really beautifully deep and rich handmade caramels from Roselle but don’t sweat it if you can’t get your hand on these; just make sure you use soft caramels. I almost forgot the best part about this recipe: it’s been adapted, so no mixer is required… meaning there is virtually nothing standing between you and sweet cookie heaven.
Directions
Salted Caramel and Chocolate Chunk Cookies
11 Steps
Step 1
Preheat the oven to 375℉.
Step 2
Whisk all purpose flour, baking soda, evaporated milk powder and kosher salt in a small bowl and set aside.
Step 3
Begin melting the 100 grams butter in a small pot on medium-heat, cook until the butter begins to foam and then brown lightly, about 4 minutes it will smell very fragrant and nutty. Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.
Step 4
Dice the remaining 70 grams of butter and whisk one cube at a time to the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.
Step 5
Once all butter is melted, add the brown sugar as well as the granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.
Step 6
Add the egg and egg yolks, vanilla extract and whisk until sugar dissolves and mixture is smooth.
Step 7
Using rubber spatula fold the remaining dry ingredients into butter mixture just until no dry spots remain, then fold in the chopped chocolate (the dough will be soft but should hold its shape once scooped; if it slumps after being scooped, stir dough back together several times and refrigerate for 5–10 minutes until scoops hold their shape as the flour hydrates).
Step 8
Using a 1½-oz. scoop (3 Tbsp.), portion out 12-14 balls of dough and divide between 2 parchment-lined rimmed baking sheets, you should only be baking 7-8 cookies per tray as they do spread out quite a bit.
Step 9
Bake cookies for 8 minutes first. After 8 minutes, open the oven door and without removing the cookie tray from the oven entirely, quickly place the flattened caramel patties on top of each baking cookie and bake for an additional 2-3 minutes or until the cookies are golden brown on the edges and the caramel has melted slightly.
Step 10
Remove from the oven and allow to cool on baking sheets, don’t worry if some of your caramels have melted beyond the edges of cookies, you can fold them right back onto each cookie once cooled. Repeat the baking process with remaining cookie dough.
Step 11
Once cookies have cooled for 10-15 minutes sprinkle a small amount of the flakey sea salt over the caramel pool of each cookie.
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