Chocolate Caramel Cookies

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Chocolate caramel cookies are full of rich brown butter flavor, milk chocolate caramel chunks, and a sprinkle of flaky sea salt on top.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: Brown Butter Cookies, caramel cookies, chocolate caramel cookies, chocolate chunk cookies, Chocolate Cookies

Servings: Cookies

Calories: 174kcal

Author: Terri Weir

Ingredients

¾ cup + 2 tablespoons butter
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
6.35 ounce Tony’s Chocolonely Milk Chocolate Caramel Sea Salt Bar, chopped
Flaky sea salt, for topping

Instructions

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
Remove from heat and pour browned butter and all the brown bits into a large mixing bowl, cover, and let cool in the refrigerator until butter starts to set and gets to the consistency of softened butter.
Once butter has set up a bit, add the sugars and beat until creamy.
Add the egg, egg yolk, and vanilla extract. Beat until fully combined.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
Add dry ingredients to wet ingredients and beat until combined.
Stir in chopped chocolate pieces.
Using a 1-inch cookie scoop, place cookie dough balls on a baking sheet.
Bake for 10-12 minutes or until the edges get slightly browned.
Remove from the oven and immediately sprinkle sea salt on top of the cookies.
Let cool on the cookie sheet for 4-5 minutes before moving to a wire cooling rack.

Notes

Let the Butter Cool and Set: Don't mix the sugars into piping-hot butter. The browned butter needs to cool and firm up to about the consistency of softened butter first.
Use Room-Temperature Eggs: Room-temperature eggs blend more easily into the butter mixture and help create a smooth cookie dough.
Don't Overbake: For soft, chewy cookies, take them out when the edges are lightly browned, and the centers still look slightly soft.
Add the Sea Salt While They're Warm: The flaky salt sticks much better when sprinkled over the cookies immediately after they come out of the oven.
Leave Space Between the Cookies: The dough will spread as it bakes, so don't crowd the baking sheet.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition