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Brown Butter Salted Caramel Chocolate Chip Cookies

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These brown butter salted caramel chocolate chip cookies are chewy around the edges, soft in the middle, and packed with gooey caramel and melty chocolate chips. The nutty depth of brown butter and a sprinkle of flaky salt make them an unforgettable treat for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2g) fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • 1 cup (170g) caramel bits (or chopped soft caramel candies)
  • Flaky sea salt, for sprinkling

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Melt and cook, swirling occasionally, until foaming subsides and brown bits form at the bottom (about 5-7 minutes). Pour browned butter into a large heatproof bowl and let cool for 10-15 minutes.
  2. To the cooled brown butter, add brown sugar and granulated sugar. Beat with an electric mixer or whisk until combined and slightly fluffy, about 2 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and fine sea salt.
  4. Add dry ingredients to wet mixture in two additions, mixing on low or by hand until just combined. Do not overmix.
  5. Gently fold in chocolate chips/chunks and caramel bits. The dough will be thick and sticky.
  6. Cover dough and refrigerate for at least 30 minutes (up to 48 hours for deeper flavor).
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are golden and centers look just set but still soft. Remove from oven and immediately sprinkle with flaky sea salt.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For best results, use a light-colored pan to brown the butter and chill the dough for at least 30 minutes for chewy cookies. Sprinkle flaky sea salt on cookies right after baking for the perfect sweet-salty finish. Dough can be made ahead and chilled up to 48 hours. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate. Baked cookies and dough balls freeze well.

Nutrition

Keywords: brown butter, salted caramel, chocolate chip cookies, chewy cookies, easy cookie recipe, dessert, bake sale, homemade cookies

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