Chocolate Chunk Salted Caramel Cookies
Our chocolate chunk salted caramel cookies are a gourmet treat that combines rich dark chocolate with smooth caramel and a sprinkle of flaky sea salt. This sweet and salty combination creates a perfect balance of flavors, making each cookie crispy on the outside and chewy on the inside. Whether you're a pro or a beginner, this recipe will help you bake cookies that taste like they're from a high-end bakery.
Ingredients
- Unsalted butter 12 tablespoons, softened
- Brown sugar 1 cup, packed
- Granulated sugar 1/2 cup
- Large eggs 1 whole egg + 1 egg yolk
- Vanilla extract 2 teaspoons
- All-purpose flour 2 cups plus 2 tablespoons
- Baking soda 1/2 teaspoon
- Sea salt 1/2 teaspoon, plus extra for sprinkling
- Dark chocolate chunks 3/4 cup
- Dark chocolate caramel squares 12 pieces
Instructions
- Prepare Brown Butter:
- Place unsalted butter in a medium saucepan over medium heat.
- Melt the butter completely, stirring occasionally.
- Continue cooking, swirling the pan frequently.
- Watch for foam and golden-brown color (about 3-4 minutes).
- Remove from heat when butter turns golden and smells nutty. Allow to cool before adding to your cookie dough.
- Make the Dough:
- In a stand mixer, cream together brown sugar and butter for about 5 minutes until light and fluffy.
- Add eggs and vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients.
- Gently fold in dark chocolate chunks and caramel squares.
- Chill the Dough:
- Chill dough for at least 24 hours to develop deeper flavors and improve texture.
- Bake the Cookies:
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Scoop dough into 1-inch balls and place on the prepared sheet.
- Bake for 10-12 minutes until the edges are golden brown.
- Let cookies cool on the sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to use room temperature ingredients for optimal results.
- If you're short on time, store-bought caramel can be used, though homemade caramel shards add more flavor.
- Use a light-colored pan for browning butter to avoid burning the milk solids.
- You can freeze cookie dough balls for up to 3 months.