Brown Butter Salted Caramel Chocolate Chip Cookies
They have a soft and chewy texture, nutty and rich brown butter flavor, gooey caramel filling, and pools of melted chocolate. They're the perfect balance of sweet and salty.
Nutrition Facts
Ingredients
Instructions
Make the brown butter. In a small saucepan over medium-low heat, melt the butter, stirring occasionally. Continue cooking for 3-5 minutes, until the bubbler bubbles, foams and the milk solids start to separate. The solids will start to smell nutty and turn a deep amber color. Remove it from the heat and pour it into a medium bowl to cool slightly.
Mix the flour, baking soda, baking powder, and 1 teaspoon of salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter, brown sugar and granulated sugar together until combined, 2-3 minutes.
Add the vanilla, egg and egg yolk and continue to beat until combined, about 1 minute.
With the mixer running on low speed, slowly add the drygredients, then turn the speed up to medium-high to combine. Stop to scrape down the bowl as needed.
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Continue Reading at Whatmollymade →Chef's Notes
Store baked cookies: Store baked cookies in an airtight container at room temperature for 3 days. Cover and chill in the fridge for up to a week or store in the freezer for up to 3 months. Allow them to thaw overnight in the fridge and bring them to room temperature before serving. The caramel inside will be hard if you try and serve them cold.
Freeze the dough: skip chilling the dough and stuff the cookies with caramel. Roll them into large dough balls, flash freeze on a baking sheet until solid, then transfer to a freezer bag or airtight container and freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to the bake time.
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