Introduction
These Brown Butter Salted Caramel Chocolate Chunk Cookies are the perfect combination of nutty brown butter, gooey salted caramel, and rich chocolate chunks. Crispy on the edges and chewy in the center, these cookies are irresistibly delicious.
Ingredients
- 170g unsalted butter
- 150g light brown sugar
- 100g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 200g dark chocolate, chopped into chunks
- 100g soft caramels, chopped
- Flaky sea salt, for sprinkling
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12-14 cookies
Directions
1. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty. Transfer to a mixing bowl and let cool slightly.
2. Add both sugars to the brown butter and mix until combined. Stir in the egg, egg yolk, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
4. Fold in the chopped chocolate and caramel pieces. Cover the dough and chill for at least 30 minutes.
5. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
6. Scoop the dough into balls and place them on the prepared baking sheet, spacing them apart.
7. Bake for 10-12 minutes, or until the edges are golden. Remove from the oven and immediately sprinkle with flaky sea salt.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy warm or store in an airtight container.
Detailed Directions and Instructions
Step 1: Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Stir frequently to prevent burning and continue cooking until the butter turns golden brown and emits a nutty aroma. Once done, transfer the browned butter to a mixing bowl and allow it to cool slightly.
Step 2: Mix Sugars and Wet Ingredients
Add both light brown sugar and granulated sugar to the cooled brown butter. Mix until the ingredients are well combined. Then, stir in one large egg, one egg yolk, and one teaspoon of vanilla extract until the mixture is smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 250g of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. This will ensure the leavening agents are evenly distributed within the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until everything is just combined. Be careful not to overmix the dough.
Step 5: Add Chocolate and Caramel
Fold in 200g of chopped dark chocolate and 100g of chopped soft caramels gently into the cookie dough, ensuring they are evenly distributed throughout.
Step 6: Chill the Dough
Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
Step 7: Prepare for Baking
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 8: Scoop the Dough
Scoop the chilled dough into balls using a cookie scoop or tablespoon and place them on the prepared baking sheet. Make sure to space them apart to allow for spreading during baking.
Step 9: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly underbaked, which is desirable for chewy cookies.
Step 10: Add Sea Salt and Cool
Remove the cookies from the oven and immediately sprinkle them with flaky sea salt. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 11: Enjoy or Store
Enjoy the cookies warm, or store them in an airtight container for later enjoyment.
Notes
Note 1
Ensure that the butter does not burn while browning; watch it carefully and remove it from the heat as soon as it reaches the desired color.
Note 2
Chilling the dough is crucial for the texture of the cookies. If you're short on time, try to chill for at least 15 minutes.
Note 3
Feel free to adjust the types and amounts of chocolate or caramel in the recipe to suit your taste preferences.
Note 4
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Storage Instructions
To keep your Brown Butter Salted Caramel Chocolate Chunk Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to extend their shelf life, you can freeze the cookies. To freeze, place the cooled cookies in a single layer in a zip-top freezer bag, separating layers with parchment paper. They can be stored in the freezer for up to three months. To enjoy, thaw at room temperature or warm them slightly in the oven.
Serving Suggestions
These cookies are perfect for any occasion! Serve them warm with a scoop of vanilla ice cream for a decadent dessert. Pair with a glass of cold milk or a warm cup of coffee for a delightful afternoon treat. They also make for a thoughtful gift packaged in a decorative box, perfect for holidays or special occasions. For an added touch, sprinkle extra flaky sea salt on top just before serving to enhance the flavor.
Nutritional Information
Approximately per cookie (based on 14 cookies):
- Calories: 205
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 140mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 2g
Nutritional values may vary based on ingredient brands and specific measures.
Ingredient Substitutions
If you're looking to make some adjustments, here are a few substitutions you can consider:
- Unsalted Butter: You can use salted butter; just reduce the added salt in the recipe.
- Light Brown Sugar: Dark brown sugar can be used for a richer molasses flavor.
- Granulated Sugar: Coconut sugar or cane sugar can be swapped in for a different sweetness profile.
- All-Purpose Flour: For a gluten-free version, use a gluten-free flour blend that measures one-to-one.
- Dark Chocolate: Milk chocolate or semi-sweet chocolate can be used for a sweeter option.
- Soft Caramels: You can substitute with caramel bits or make your own using a simple homemade caramel recipe.
Cook Techniques
Brown Butter Technique
Start by melting unsalted butter over medium heat, stirring frequently. Continue to cook until the butter turns golden brown and emits a nutty aroma. This enhances the flavor of the cookies and adds a rich complexity.
Chilling the Dough
After preparing the cookie dough, cover it and chill in the refrigerator for at least 30 minutes. This step helps to firm up the dough, preventing the cookies from spreading too much during baking and contributing to a chewier texture.
Proper Mixing Method
When combining dry ingredients with the wet mixture, mix until just combined to avoid overworking the dough. This technique helps maintain a tender cookie texture.
Cookie Scooping
Use a cookie scoop or spoon to portion out the dough onto the baking sheet, ensuring even size for uniform baking. Space them apart to allow for slight expansion during baking.
Baking to Perfection
Bake the cookies in a preheated oven, watching for the edges to turn golden. This indicates they are done; they will continue to cook on the baking sheet after removal, creating a chewy center.
Finishing Touch with Flaky Sea Salt
Immediately after removing the cookies from the oven, sprinkle flaky sea salt on top. This enhances the flavor and adds a textural contrast to the sweet cookies.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may alter the overall saltiness of the cookies. It's best to adjust the added salt in the recipe accordingly.
What type of chocolate is best for the cookies?
Dark chocolate is recommended for rich flavor, but you can substitute with semi-sweet or milk chocolate based on your preference.
How can I make the cookies softer?
To achieve softer cookies, slightly underbake them, taking them out of the oven when the edges are golden but the center looks slightly undercooked.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop dough balls onto a baking sheet, freeze until solid, then transfer to an airtight container. Bake straight from the freezer, adding a minute or two to the baking time.
What is the role of egg yolk in this recipe?
The egg yolk adds richness and moisture to the cookie, contributing to a chewy texture and enhancing the overall flavor.
Conclusion
These Brown Butter Salted Caramel Chocolate Chunk Cookies truly bring together an exquisite blend of flavors and textures. The nutty essence of brown butter enhances the sweetness of caramel while the dark chocolate adds depth, making every bite a delightful experience. They are perfect for any occasion, whether enjoyed fresh out of the oven or shared with friends and family.
More recipes suggestions and combination
Brown Butter Pecan Cookies
Replace the chocolate chunks and caramel with toasted pecans for a nutty variation.
Salted Caramel Oatmeal Cookies
Add oats to the dough for a chewy texture and incorporate salted caramel bits for extra flavor.
Chocolate Hazelnut Cookies
Substitute hazelnuts for chocolate chunks, and add a hint of Nutella to the dough for a rich, nutty twist.
Caramel Chocolate Chip Cookies
Use chocolate chips instead of chocolate chunks for a kid-friendly version, and mix in soft caramel pieces.
Brown Butter and Sea Salt Cookies
Focus on the brown butter and sprinkle more sea salt on top for a simple yet indulgent cookie experience.
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