These Brown-Butter Chocolate Chip Cookies are the best cookies you will ever make!! Finish them off by drizzling some caramel, and adding flakey sea salt.
Salted Caramel Chocolate Chip Cookies
You may have noticed that caramel-oozing cookies are trending all over social media. I was eager to try this out myself with my delicious Brown-Butter Chocolate Chip Cookies. After numerous trials I came to find that if the caramel is too runny, it will just bake into the cookie. What fun is a caramel centered cookie that is devoid of that satisfying stretch and ooze? On the other hand, when I used a Kraft baking caramel, the caramel stretches and oozes while its warm, but it sets up with time leaving a dense center that is disagreeable.
If you are baking this recipe with the sole intention of sharing that oh-so-satisfying stretch and ooze picture on your social media platform of choice, then I recommend using a more viscous caramel like Kraft baking caramel; just be wary that with time the center will solidify. Otherwise, I recommend drizzling your cooled cookies with my homemade caramel recipe (linked below!). I have included the steps for both options.
Flakey Sea Salt: Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box)
How to Add Baking Caramels
Dig a hole into the center of your cookie dough ball, place the caramel cube inside, roll the dough back into a ball over the caramel. THIS MUST BE ENJOYED WARM. They do not set up well.
How to add Home-made Caramel
Caramel throughout the cookie: Roll half size cookie dough portioned balls. Dig a hole into the center of the cookie ball and pour your homemade caramel inside. Then cover with a second ball of cookie dough and roll into 1 large cookie ball, carefully keeping the caramel inside.
Caramel Drizzled on top: Bake the cookies as regular, drizzle with homemade caramel and sea salt.
PrintBrown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup (1.5 sticks) butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1/2 cup chocolate chips
- caramel (optional. Kraft squares or click here for my homemade caramel)
- sea salt flakes (optional)
Instructions
- Preheat oven to 375 degrees F
- Melt your butter in a saucepan over medium heat and cook until golden brown. Use a rubber spatula for even distribution. The butter will foam. Keep stirring. The foam will slightly subside, and the milk solids will toast on the bottom of the pan (these bits hold most of the rich nutty flavor, don’t leave them behind! Set brown butter aside to cool.
- Cream together eggs and sugar. While mixing, slowly pour in the brown butter.
- Mix in vanilla, baking soda, baking powder, and salt.
- Slowly add in flour in 1/2 cup increments.
- Fold in chocolate chips. (if adding caramel see above paragraphs.)
- Line a cookie sheet with a silicone mat, or parchment paper.
- Scoop and roll dough into little balls then refrigerate for 10 minutes.
- Remove from refrigerator and bake for 9-12 minutes (depending on your oven and cookie ball size) or until the cookie edges are golden brown.
- Enjoy!
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