Print

Brown Butter Salted Caramel Chocolate Chip Cookies

brown butter salted caramel chocolate chip cookies - featured image
Print Recipe

These bakery-style cookies combine nutty brown butter, gooey caramel bits, and melty chocolate chips with a sprinkle of flaky sea salt for the perfect balance of chewy and crispy. Quick and easy to make, they’re a cozy comfort treat for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (343g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup (170g) semisweet chocolate chips
  • 1 cup (180g) caramel baking bits
  • Flaky sea salt for sprinkling

Instructions

  1. Place butter in a light-colored saucepan over medium heat. Stir constantly as it melts, foams, and sizzles. When it turns golden brown and smells nutty, remove from heat and scrape all browned bits into a bowl.
  2. Let the browned butter cool for 10 minutes. (Refrigerate for a few minutes if needed.)
  3. In a large bowl, blend cooled brown butter, brown sugar, and granulated sugar. Beat until creamy and smooth, about 2 minutes. Add eggs one at a time, mixing well after each, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Add dry mixture to wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  6. Stir in chocolate chips and caramel bits, reserving a handful to press into the tops before baking if desired.
  7. Scoop dough into 2-tablespoon balls and arrange on lined baking sheets, leaving about 2 inches between each.
  8. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look just set. Do not overbake.
  9. Right out of the oven, sprinkle flaky sea salt over each cookie. Transfer to a rack to cool.

Notes

For thicker cookies, chill the dough for 30–60 minutes before baking. Spoon and level flour for best texture. Reserve some chocolate chips and caramel bits to press on top before baking for a bakery-worthy look. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, salted caramel, chocolate chip cookies, easy cookie recipe, bakery style cookies, chewy cookies, dessert, holiday cookies, comfort food

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