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Brown Butter Salted Caramel Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 65 reviews

These Brown Butter Salted Caramel Chocolate Chip Cookies are a decadent twist on the classic chocolate chip cookie, featuring nutty browned butter, gooey caramel pieces, and a sprinkle of flaky sea salt. Perfectly chewy with a rich caramel flavor and melty chocolate, these cookies make a luxurious treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter
  • 1 cup (200g, packed) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract

Dry Ingredients

  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) salt

Add-ins and Toppings

  • 1 1/2 cups (255g) chocolate chips or chunks (mix of semi-sweet and dark recommended)
  • 1 cup (150g) soft caramels, cut into small pieces
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams, browns, and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool for 10-15 minutes, scraping in all the browned bits to maximize flavor.
  2. Mix Sugars and Butter: In a large bowl, whisk together the brown sugar and granulated sugar. Pour in the cooled brown butter and mix until smooth and fully combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  4. Make the Dough: Gradually add the dry ingredients into the wet mixture. Stir with a spatula or mix on low speed until just combined—do not overmix to keep cookies tender.
  5. Add Chocolate and Caramel: Fold in the chocolate chips or chunks and the chopped soft caramel pieces evenly through the dough.
  6. Chill the Dough (Optional but Recommended): Cover the dough and refrigerate for at least 30 minutes up to 2 hours. This step helps control spreading and enhances depth of flavor.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cookie removal and cleanup.
  8. Portion Cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake: Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through to ensure even browning. Cookies should be golden around the edges and still soft in the centers when done.
  10. Add Sea Salt and Cool: Immediately after baking, sprinkle the tops of the cookies with flaky sea salt. Let them cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

  • For extra gooey centers, slightly underbake the cookies and allow them to finish setting on the baking sheet.
  • Chilling the dough before baking helps prevent excessive spreading and deepens the flavor by allowing the sugars to meld.
  • If caramel pieces leak out during baking, gently push them back into the cookies with a spatula while warm to keep them tidy.
  • The dough can be made ahead and frozen in scoops, making it easy to bake fresh cookies anytime.
  • This recipe can be adapted for gluten-free or dairy-free diets by using appropriate substitute ingredients such as gluten-free flour blends and dairy-free butter alternatives.

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

Find it online: https://liamjayne.com/brown-butter-salted-caramel-chocolate-chip-cookies-recipe/