Salted Caramel Chocolate Chip Cookies
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!
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 Chewy Chocolate Chip Cookies
(Chocolate Chip Cookie Recipe Adapted From Allrecipes)
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 yolk
1.5 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
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.
This is not your Tollhouse batter. It’s soft and mushy…it will feel wrong, but taste SO right.
I hand mix the extra goodies at the end. This batter makes it easy.
Never leave your cookies…they will over bake before you know it!
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.