Brown Butter Chocolate Caramel Cookies
Equipment
- Baking sheet
- Parchment Paper
Ingredients
- 1 1/2 cup All purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch optional
- 1/2 tsp salt
- 3/4 cup unsalted butter browned
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tbsp vanilla
- 1 egg + 1 egg yolk room temp
- 4.8 oz Ghirardelli Milk Chocolate Caramel Squares (1 bar, chopped)
- 1/2 cup milk chocolate chips + more before baking
Instructions
- In a saucepan, heat butter over medium heat. Stirring constantly until the butter begins to foam and turns a golden brown. It will smell nutty. Take butter off the heat as soon as it begins to foam and allow to cool completely before using.
- In a large mixing bowl, combine the cooled brown butter, brown and white sugar, and whisk until combined. Add in the egg and egg yolk, and vanilla. Mix until combined and smooth.
- Add the flour, baking soda and salt. Using a silicone spatula to mix until just combined and there is not streaks of flour.
- Carefully fold in the chopped chocolate caramel and chocolate chips.
- Using a 1-ounce cookie scoop or spoon, portion out the cookie dough and roll each scoop into smooth balls with your hands. Place them on a baking sheet, then chill for at least 30 minutes or overnight.
- When you're ready to bake, preheat the oven to 350°F degrees. To a parchment lined baking sheet, place the cookie dough 2-3 inches a part. Bake for 10-11 minutes. Allow to cool before enjoying!
Notes
Remember the cookies will continue baking as they cool. 10-11 minutes is my sweet spot unless you make them larger.