Get ready to transform your baking game with the most decadent, mouth-watering cookies you've ever tasted! These Brown Butter Caramel and Chocolate Chip Cookies are not just another sweet treat – they're a culinary masterpiece that combines the rich, nutty depth of brown butter with the luxurious sweetness of caramel and classic chocolate chips. Imagine biting into a cookie that's crisp on the edges, soft in the center, with layers of complex flavors that dance on your taste buds. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your cookie game and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup caramel bits
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt butter slowly, stirring constantly, until it turns golden brown and develops a nutty aroma, approximately 5-7 minutes. Remove from heat and let cool to room temperature.
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk thoroughly until the mixture becomes smooth and well-incorporated.
- Add eggs one at a time, mixing completely after each addition. Stir in vanilla extract and mix until the mixture is creamy and uniform.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in chocolate chips and caramel bits, ensuring they are evenly distributed throughout the cookie dough.
- Cover the dough and refrigerate for 1 hour to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Enjoy your brown butter caramel and chocolate chip cookies!
Tips
- Brown Butter Perfection: Watch your butter carefully when browning. Use a light-colored pan to easily see the color change, and remove from heat the moment it turns golden brown to prevent burning.
- Chill for Success: Don't skip the refrigeration step! Chilling the dough for an hour helps develop deeper flavors and prevents excessive spreading during baking.
- Even Distribution: When folding in chocolate chips and caramel bits, ensure they're evenly spread throughout the dough for consistent flavor in every cookie.
- Uniform Sizing: Use a cookie scoop or tablespoon to create consistent cookie sizes, which helps ensure even baking.
- Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Hack: To keep cookies fresh, store in an airtight container with a slice of bread to maintain moisture.Pro Tip: These cookies are even more incredible when slightly warmed – the caramel becomes gooey and the chocolate melts just perfectly!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
