CARAMEL CHOCOLATE CHIP COOKIES

Meet your new obsession. Featuring the perfect contrast of crunchy edges and a soft, molten center, these treats are packed with caramel bits and chocolate puddles. You can’t stop at just one.

INGREDIENTS

Crispy Caramel:

1 cup white sugar

1 tablespoon salted butter

½ teaspoon kosher salt

Cookies

1 cup salted butter

¾ cup brown sugar

¾ cup white sugar

2 eggs

2 teaspoon vanilla extract

2 ⅔ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon kosher salt

½ cup chocolate chips

⅔ cup chopped chocolate, plus more for topping

1 tablespoon flakey sea salt optional

INSTRUCTIONS

Preheat the oven to 350°F and line a large baking sheet with parchment paper for the caramel.

In a saucepan over medium heat, melt 1 cup of butter until it begins to bubble and pop. Stir gently and constantly with a spatula, watching for the butter to turn a deep golden brown and develop a toasted, nutty aroma. As soon as the foaming subsides and the color is rich, remove from the heat immediately. Pour the butter into your stand mixer bowl, ensuring you scrape in every flavorful brown bit, and allow it to cool while you prepare the caramel.

To the same pan over medium heat, add sugar, butter, and salt. Allow the ingredients to melt, stirring approximately every 30 seconds. The mixture may appear clumpy at first, but continue cooking until it becomes completely smooth and reaches a deep amber color. Once smooth, immediately remove the pan from the heat and pour the caramel onto the prepared parchment paper. Use a spatula to spread it thinly and let it cool and harden while you move on to the cookie dough.

With the browned butter already in the stand mixer bowl, add the brown sugar and white sugar. Using the paddle attachment, beat the mixture for about 3 minutes until fully combined. Incorporate the eggs and vanilla extract, beating for an additional 2 minutes until the batter is light and fluffy.

Turn off the mixer and raise the paddle. Add the flour, baking soda, baking powder, and salt directly on top of the wet ingredients. Use a spatula to gently whisk the dry ingredients together first, then fold everything together until the dough is mostly uniform, leaving just a few streaks of white flour visible.

By this time, the caramel should be firm. Carefully chop the hardened caramel into small, chocolate-chip-sized pieces using a knife. Be cautious of any sharp edges, though you can use your hands to break down any larger shards. Reserve a few tablespoons of these caramel bits to use as a topping later.

Add the remaining caramel pieces, chocolate chips, and chopped chocolate chunks to the batter. Fold them in by hand or use the paddle attachment on low speed for about 15 seconds until just combined. Use a cookie scoop to portion the dough into balls and arrange them on the baking sheet, placing 6 to 8 per tray. Press at least one caramel shard and one chocolate chunk into the top of each cookie.

Bake for 10 to 12 minutes until the edges are golden, though the centers should still look slightly underdone. Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies rest on the hot baking sheet for 15 minutes to finish setting before transferring them to a wire rack to cool completely.

Tried this recipe? Read it, try it, post it and tag #rupzbakingexperiments on Facebook and Instagram.

And subscribe 👇 for latest updates !