Brown Butter Caramel Dark Chocolate Cookies
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.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 170 grams salted butter
- 226 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 298 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 Lake Champlain Maple Caramel Dark Chocolate Bars (chopped)
- Flaky sea salt (optional)
Instructions
- In a 3-quart pot (or medium 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 from a yellow color to a light golden brown color and small brown speckles (little brown bits) 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 brown butter, cane sugar, eggs, and vanilla extract. Mix on low until combined.
- Add the flour, baking powder, and sea salt and mix on low until combined.
- Add the chopped chocolate bars into the dough and mix to combine completely.
- Line 1 baking sheet with parchment paper.
- Using your hands (or a cookie scoop) ball the dough into 12 balls and place onto the prepared baking sheets. Refrigerate dough balls for at least 1 hour.
- Preheat the oven to 375°F. Line another baking sheet with parchment paper and transfer half the cookie dough to the second baking sheet. Spread out the cookies so they are evenly spaced apart on each sheet (2x3).
- 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.
Video
Notes
Tips
- Weigh ingredients for the best results.
- 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! Check out my tutorial How to Make Brown Butter if you are new to browning butter.
- 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.
- If you want to keep some of the cookie 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!
- 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.
- 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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