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Brown Butter Salted Caramel Chocolate Chip Cookies

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These brown butter salted caramel chocolate chip cookies are perfectly chewy with gooey caramel pockets, melty chocolate, and a sprinkle of flaky sea salt. The brown butter adds a rich, nutty flavor that takes these cookies to the next level—ideal for bake sales, parties, or a cozy treat at home.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 3/4 cups (340g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1 cup (150g) soft caramel candies, chopped into small pieces
  • Flaky sea salt (like Maldon), for sprinkling

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and sizzles. Watch for golden-brown specks and a nutty aroma (6-8 minutes). Remove from heat when amber and pour into a heatproof bowl. Cool for 10 minutes.
  2. Once the brown butter is just warm, add brown sugar and granulated sugar. Beat with a mixer or by hand until well combined and glossy, about 1 minute.
  3. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and mix until the dough looks silky and lighter in color.
  4. In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add to the wet mixture, stirring just until combined. Do not overmix.
  5. Gently fold in chocolate chips and chopped caramel candies. The dough will be sticky.
  6. Cover the bowl with plastic wrap and chill for at least 30 minutes, or up to 24 hours.
  7. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.
  8. Using a medium cookie scoop (about 2 tablespoons), portion dough onto prepared sheets, spacing 2 inches apart. Tuck caramel bits inside the dough balls.
  9. Bake for 10-12 minutes, until edges are golden and centers look just set. Remove from oven and immediately sprinkle with flaky sea salt.
  10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

For best results, chill the dough for at least 30 minutes. Always tuck caramel pieces inside the dough to prevent burning. Sprinkle flaky sea salt on cookies immediately after baking for the best flavor and appearance. For gluten-free cookies, use a 1:1 gluten-free flour blend. To freeze, scoop dough balls and freeze on a tray, then transfer to a bag; bake from frozen, adding 1-2 minutes to bake time.

Nutrition

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

Find it online: https://magnetmeal.com/brown-butter-salted-caramel-chocolate-chip-cookies-easy-recipe-for-perfectly-chewy-treats/