Print

Brown Butter Salted Caramel Chocolate Chip Cookies

brown butter salted caramel chocolate chip cookies - featured image
Print Recipe

These brown butter salted caramel chocolate chip cookies feature crispy edges, gooey centers, melty chocolate, chewy caramel, and a sprinkle of flaky sea salt. The nutty depth of brown butter and the sweet-salty finish make them an irresistible treat for any occasion.

Ingredients

Scale
  • 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
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) salt
  • 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. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir often until the butter foams, browns, and smells nutty (about 5-7 minutes). Remove from heat and let cool for 10-15 minutes, scraping in all browned bits.
  2. In a large bowl, whisk together brown sugar and granulated sugar. Pour in cooled brown butter and mix until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or on low speed until just combined.
  5. Fold in chocolate chips/chunks and chopped soft caramels.
  6. Cover and refrigerate the dough for at least 30 minutes, or up to 2 hours (optional but recommended).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, rotating sheets halfway through. Cookies should be golden at the edges and soft in the center.
  10. Sprinkle with flaky sea salt immediately after baking. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For extra gooey centers, slightly underbake the cookies. Chilling the dough helps prevent spreading and enhances flavor. If caramel leaks out during baking, gently push it back with a spatula while warm. Dough can be made ahead and frozen in scoops for fresh cookies anytime. Adapt for gluten-free or dairy-free diets with appropriate substitutions.

Nutrition

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

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