Like, I know my honey cookies and cinnamon roll cookies talk a big game too but I’m telling you these cookies are a total game changer! They’re made with brown butter, soft caramels, mini semi-sweet chocolate chips and love in every bite. You of course cannot forget the flaky sea salt (maldon is our favorite) on top!
These Cookies Are…
Easy to make (no stand mixer required!) Soft and luscious Full of creamy, melted caramel Chewy and perfectly salted A total baking-win!
Brown butter: Don’t overthink it. Brown butter is simply taking a stick of regular butter and then melting and toasting it on the stove until the milk solids turn brown. The end result is magical, nutty, heavenly brown butter. Once you start baking with brown butter you won’t be able to stop! More details down below on how to brown butter. Soft caramels: I found using the Werther’s Soft Caramels worked best but only if you chop them into tiny pieces. If the chunks are too large they will ooze out of the cookie! I tried making these with the caramel bits by Kraft and disliked them. Cake Flour: If you’ve been around my site for any length of time you know I love making my cookies with a combination of cake flour and all-purpose flour. Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both types of flour results in the most perfect cookies.You can find cake flour in most grocery stores, usually on the top shelf. Mini Chocolate Chips: We love these cookies with the mini semi sweet chocolate chips but you can of course change it up and use whatever chocolate chips or chunks you like. Maldon Sea salt: A pinch on top is the perfect compliment to enhance the flavors in these salted caramel chocolate chip cookies. Other ingredients needed: flour ,salt, vanilla extract, baking soda, baking powder, cornstarch, sugar, brown sugar, eggs.
Expert Tips
Chilling dough for just 30 minutes helps to firm up the caramel pieces so they don’t ooze out of the cookie too much. A little oozing will happen but using the cookie cutter trick on the warm cookies right out of the oven easily gets that back into tip top shape! Also the dough can be a bit sticky sometimes so a little chilling is helpful! Freeze the cookies for up to 3 months. Allow cookies to come to room temperature since caramel will be hard. Bake cookies just until edges are golden brown. To keep these cookies soft and delicious, you’ll want to be sure not to over bake them. I always say slightly under-baked is best. (Baking time can also vary depending on size of cookies). You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.
