Mimi's Organic Eats » Cookie Recipes » Brown Butter Caramel Dark Chocolate Cookies

Brown Butter Caramel Dark Chocolate Cookies

Crispy on the outer edges and chewy in the middle, these big Brown Butter Caramel Dark Chocolate Cookies are a sweet and salty treat! You’ll want a big glass of milk with these cookies!

If you’re looking for more big cookie recipes, be sure to check out some of my other favorites like my Massive Oatmeal Chocolate Chip Cookies, Vegan Dark Chocolate Chunk Cookies, or my Olive Oil Honey Dark Chocolate Cookies.

brown butter caramel dark chocolate cookies

Why You'll Love This Recipe

Big Cookies: Well, I guess a plus for these is that they are big! They are two times the size of cookies I usually make. I get 12 cookies out of this one batch, where I’d usually get 24. I did a poll on Instagram asking if you guys like big cookies or small cookies more and big cookies was surprisingly the vast majority of you! I’m more of a fan of small cookies, because I feel I can eat more? Haha! But you can make these any size you like as long as you adjust your baking time accordingly (more on that in the tips section). Also, check out my article How Many Cookies Equal a Big Cookie?

Brown Butter: Brown butter is the star of these cookies! I love using brown butter as it provides a slightly nutty and sweet flavor that pairs so well with dark chocolate and sea salt!

Sweet & Salty: These Brown Butter Caramel Dark Chocolate Cookies are both sweet and salty! I use Lake Champlain Organic Maple Caramel Dark Chocolate Bars in these cookies, so you get a sweet caramel and maple flavor along with dark chocolate and flaky sea salt. I used these same chocolate bars in my Maple Caramel Dark Chocolate Gingerbread Cookie Bars that were wildly popular during the holidays, so I know you’ll love them in this cookie recipe too! You can also use plain dark chocolate bars too (more on that in the tips below!).

brown butter caramel dark chocolate cookies

Ingredients for Brown Butter Caramel Dark Chocolate Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Lake Champlain Organic Maple Caramel Dark Chocolate Bars

Flaky Sea Salt

brown butter caramel dark chocolate cookies

Tools Needed

Small Pot

Stand Mixer (or hand mixer or even a bowl with a wooden spoon)

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

brown butter caramel dark chocolate cookies

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How to Make Brown Butter Caramel Dark Chocolate Cookies

Step 1

In a small saucepan, add the butter. Put over low/medium heat and melt completely. Once melted, continue to stir the butter while it browns. This can take about 10 minutes; the butter will turn a light golden brown color and speckles will appear. Remove from heat immediately when you see this happening, as it can easily burn.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, eggs, and vanilla extract. Mix on low until combined.

Add the flour, baking powder, and sea salt and mix on low. Slowly begin to pour in the brown butter until it’s all added. Continue to mix until you have a smooth dough with no bits of flour showing.

Add 2 of the 3 chopped chocolate bars into the dough and mix to combine completely.

Step 3

Refrigerate dough for 30 minutes in the bowl. Line 2 baking sheets with parchment paper.

Step 4

Using your hands (or a cookie scoop) ball the dough into 12 balls and place onto the prepared baking sheets. Add the remaining chocolate bar pieces on top of the dough balls. Refrigerate dough balls again on the baking sheets for 15 more minutes.

Step 5

Preheat the oven to 375°F.

Step 6

Bake for 15 to 17 minutes or until they are golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven.

brown butter caramel dark chocolate cookies

Tips for Brown Butter Caramel Dark Chocolate Cookies

• I use brown butter in this recipe, so that makes you’ll have to brown the butter as the first step. This also means that the butter can be straight from the fridge as you will melt it anyways. So, that’s a huge bonus as you do not need soft butter for this recipe!

• When browning the butter, be sure to keep a close eye on it. Once it’s completely melted it will brown very quickly and it can easily burn. So don’t leave it!

• I use Lake Champlain Organic Maple Caramel Dark Chocolate Bars in this recipe. This gives these cookies a sweet caramel flavor and dark chocolate with just one ingredient! But, if you don’t have these, then you can use a plain dark chocolate bar, they will just taste a little different as the maple caramel flavor will be missing. You could also use any other kind of caramel filled chocolate bar for this recipe and it would work the same way.

• Be sure to refrigerate the cookie dough. This is crucial as this helps with cookie spread and also to develop the best flavor. Read my article Why Chill Cookie Dough? for more information on that.

• I make 12 big cookies with this recipe. But, if you want to make them a more normal size (or more typical of the size cookies in my other recipes) then you can make 24 cookies out of this batch. If you want to make 24 cookies, then just bake them a little less, start with 8 to 10 minutes, and then go from there, watching for the physical signs that they are done.

• If you want to keep some of the dough in the fridge to bake off at a later date, you can also do that. If you choose this, be sure to store the dough balls in an airtight container. You can keep raw baked cookie in the fridge in an airtight container for about 3 days.

• I top these cookies with flaky sea salt, but this step is completely optional. There’s nothing I love more than a sweet and salty cookie! You can also use fine sea salt as well if you don’t have flaky sea salt, either will work just fine, they will just look different.

• Make sure to store these cookies in an airtight container so they stay soft and chewy! I use a cake dome for these as they are so big! But you can use a Tupperware or zip bag as well.

brown butter caramel dark chocolate cookies

FAQ's

Can I make these smaller?

Yes, absolutely! If you want to make these cookies smaller, you can do that, just be sure to bake them for less time so they do not over bake!

Can I use another kind of chocolate?

Yes, you can use any kind of chocolate you like! White, milk, dark… but, in this recipe I use Lake Champlain Organic Maple Caramel Dark Chocolate Bars which gives this cookie a caramel and maple flavor as well, so if you use different chocolate, it will just be a plain brown butter cookie with whatever chocolate you choose.

Can I add nuts?

Yes, nuts would be delicious in this cookie! If you're going to add nuts, I recommend 85 grams (3 ounces) of whatever kind of nuts you like. Cashews, almonds, and pecans would all be great choices!

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

brown butter caramel dark chocolate cookies

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brown butter caramel dark chocolate cookies

Brown Butter Caramel Dark Chocolate Cookies

Mimi Council
Crispy on the outer edges, chewy in the middle, with a sweet and nutty flavor (thanks to the brown butter)! These Brown Butter Caramel Dark Chocolate Cookies will be on repeat in your kitchen.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Makes 12 cookies
Calories 318 kcal

Ingredients
 
 

Instructions
 

  • In a small saucepan, add the butter. Put over low/medium heat and melt completely. Once melted, continue to stir the butter while it browns. This can take about 10 minutes; the butter will turn a light golden brown color and speckles will appear. Remove from heat immediately when you see this happening, as it can easily burn.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, eggs, and vanilla extract. Mix on low until combined.
  • Add the flour, baking powder, and sea salt and mix on low. Slowly begin to pour in the brown butter until it’s all added. Continue to mix until you have a smooth dough with no bits of flour showing.
  • Add 2 of the 3 chopped chocolate bars into the dough and mix to combine completely.
  • Refrigerate dough for 30 minutes in the bowl. Line 2 baking sheets with parchment paper.
  • Using your hands (or a cookie scoop) ball the dough into 12 balls and place onto the prepared baking sheets. Add the remaining chocolate bar pieces on top of the dough balls. Refrigerate dough balls again on the baking sheets for 15 more minutes.
  • Preheat the oven to 375°F.
  • Bake for 15 to 17 minutes or until they are golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven.
  • Store in an airtight container for up to 7 days.

Notes

High Altitude – Bake at 375°F for 13 to 15 minutes or until they are golden brown around the edges.

Nutrition

Calories: 318kcalCarbohydrates: 41gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 236mgPotassium: 91mgFiber: 1gSugar: 21gVitamin A: 396IUCalcium: 36mgIron: 2mg
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