I know that's a mouthful, but it is a mouthful of incredible flavors. Browned butter is all the rage these days, but I've been using it for about 20 years. We discovered how tasty it is accidentally. One Thanksgiving my brother Tim was making his pecan pie when he forgot about the butter that was melting on the stove. When he remembered it, it was well past melted and on the verge of being burned. Without giving it a second thought, he used it anyway and it was the best pecan we had ever had, so it's became our tradition to use browned butter. And salted caramel? Delicious. The salt brings an extra dimension to the buttery goodness of the caramel. And I know I don't need to say anything about chocolate chip cookies. EVERYONE likes those. So, why not combine all three into one decadent cookie? Why not indeed. Here's what you'll need:
- 2 1/4 C flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 sticks butter at room temperature
- 2 eggs
- 1 C brown sugar
- 1/2 C granulated sugar
- 1 TBL vanilla
- 1 tsp molasses
- 23 caramels (random number, but it's how many I had...)
- 1 C dark chocolate chips
- flaked sea salt
Start by browning 1 stick of the butter. If you've never done this before, don't worry because it's easy. Melt the butter over medium heat.
Let the butter continue to heat. It will start bubbling and spitting and that's okay. It just means the water is cooking out. You will notice that the foam will start to brown slightly. At this point, watch it closely so that it just browns and doesn't burn. As soon as it is a nice amber color, remove it from the heat and pour it into a bowl.
Stick the bowl in the refrigerator to cool slightly while you make the dough. If you're not making the dough right away, leave the butter at room temperature so that it will cool without firming up again.
Unwrap the caramels and cut each one into four pieces. I've tried using the caramel candy baking bits, but I don't like how much they harden after baking, so I prefer to just cut up my own.
In your mixer, combine the brown sugar and the remaining stick of butter., mixing until they are totally combined.
Add the granulated sugar and mix for 2-3 minutes until it's lighter in color and starts to get fluffier.
Add the eggs, vanilla, and molasses and beat until light and fluffy.
Add the flour, baking soda, and salt and mix until just combined.
Stir in the caramel.
Next, stir in the chocolate chips.
Scoop dough out onto parchment lined baking sheets and sprinkle a small amount of flaked sea salt to the top of each cookie.
Bake at 350 degrees for 16 minutes or until golden brown.
Perfection!
Enjoy!
Lynn
Browned Butter Salted Caramel Chocolate Chip Cookies
- 2 1/4 C flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 stick butter at room temperature
- 2 eggs
- 1 C brown sugar
- 1/2 C granulated sugar
- 1 TBL vanilla
- 1 tsp molasses
- 23 caramels (random number, but it's how many I had...)
- 1 C dark chocolate chips
- flaked sea salt
Start by browning 1 stick of the butter. As soon as it is a nice amber color, remove it from the heat and pour it into a bowl. Stick the bowl in the refrigerator to cool slightly while you make the dough. If you're not making the dough right away, leave the butter at room temperature so that it will cool without firming up again. Unwrap the caramels and cut each piece into four pieces. I've tried using the caramel candy baking bits, but I don't like how much they harden after baking, so I prefer to just cut up my own. In your mixer, combine the brown sugar and the remaining stick of room temperature butter, mixing until they are totally combined. Add the granulated sugar and mix for 2-3 minutes until it's lighter in color and starts to get fluffier. Add the eggs, vanilla, and molasses and beat until light and fluffy. Add the flour, baking soda, and salt and mix until just combined. Stir in the caramel. Next, stir in the chocolate chips. Scoop dough out onto parchment lined baking sheets and sprinkle a small amount of flaked sea salt to the top of each cookie. Bake at 350 degrees for 16 minutes or until golden brown.
