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Salted Caramel Chocolate Chip Cookies

2011 July 29
by bvoboril

Salted Caramel Chocolate Chip Cookies - PreparingforPeanut.com

For the past few months I’ve had a slight salted caramel obsession.
For anyone who hasn’t tried it, yes it sounds weird, but it is OH so yummy.

I’ve tried several salted caramel sauce recipes and they are all pretty good. But this is the one I typically use and it is, I think, the best.

Salted Caramel Sauce
(From the BrownEyedBaker.com

Prep/Cook Time: 10 minutes

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature

In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.

The sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator)

NOTE: I halve this recipe—it makes a lot!


salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauce

After making several successful batches of Salted Caramel Brownies (to be shown in a future post), I decided it was time to try yet another variation on my favorite Big Fat Chewy Chocolate Chip Cookies (BFCCCC) recipe. This is my go-to cookie base I found on the web long ago. I’ve probably made 10 variations of these cookies and it works every time (sometimes you have to play with the consistency if you add a lot of fun stuff).

Since this was a trial and error type situation, I tried adding the caramel two different ways.

1) Drizzled on top of a fully baked cookie

2) Drizzled on top of an almost baked cookie, then baked for another two minutes

While both tasted great, option #2 was the clear winner. The caramel got a little bubbly and soaked into the top of the cookies. When biting into these already delish cookies, you get hit with the salt and sweetness of the caramel and, well…

They are heavenly.

salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauce

Salted Caramel Chewy Chocolate Chip Cookies
(Chocolate Chip Cookie Recipe Adapted From Allrecipes)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1.5 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/3 cup chopped pecans
1/2 cup salted caramel sauce

Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Use a new piece of parchment for each tray of cookies.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. In another bowl, sift together flour, baking soda, and salt. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon or spatula. The dough is really soft—most likely not the cookie dough consistency you are used to. IT’S OK! Just keep going.
Use an ice cream or cookie scoop to make large mounds of dough on the cookie sheets. For best results, as recommended by Cooks Illustrated, only bake one sheet of cookies at a time. Total bake time varies (11-15 minutes), but I put mine in for six-seven minutes, rotate the cookie sheet, and bake another five to six minutes. When you see they are getting slightly set on top, take them out and drizzle a spoonful of caramel on top. Put the cookies back in the oven for two-three more minutes. At this point you are better off just standing at the oven so you can check every minute until the cookies are golden brown around the edges and very soft in the middle…almost raw. Do not over bake! Cool cookies on sheets until you are able to lift without breaking. Transfer to a wire rack to cool completely before storing.

salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauceThis is not your Tollhouse batter. It’s soft and mushy…it will feel wrong, but taste SO right.

salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauceI hand mix the extra goodies at the end. This batter makes it easy.

salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauceNever leave your cookies…they will over bake before you know it!

salted caramel chocolate chip cookies, salted caramel cookies, salted caramel sauceAdding the salty goodness when they are almost done baking.

This recipe could not be easier—especially when compared to the amount of joy you will bring the people you deem worthy enough to serve them to.

Please let me know if you have a salted caramel recipe! I really just can’t get enough.

 


4 Responses leave one →
  1. Joe Schon permalink
    July 29, 2011

    You are awesome with the camera and cookie delights.

  2. Sandy Schon permalink
    July 29, 2011

    I’m definitely going to try these. For a wedding next weekend I’m making your lemon cupcakes, but these would work too. Since one of her colors is yellow, I’m going with the cupcakes. I’m sure these cookies are low-cal?! Thanks for sharing and the pictures are always a huge help.

  3. Linda Johnson permalink
    July 29, 2011

    I agree with Joe, your camera work is awesome. I can almost taste those cookies.

    I too want to try your lemon cupcake recipe. But first I must lose some of the weight I gained moving to Nebraska.

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