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Cookies, Brownies & Bars

Brown Butter Chocolate Caramel Cookies

Browned butter and caramel in a chocolate chip cookie—are you kidding me?? Chocolate and caramel is a holy combination and the flavor essence of these great brown butter chocolate caramel cookies. (say that 3 times fast!)

You know how your friends say you “bring out the best in people?”, salt does that for sweets. It’s THE secret to just about every outstanding dessert. It’s the yin to sugar’s yang.

Salting your desserts won’t just make your desserts better, though—they’ll make you a better person too. Just don’t try to Salt Bae the finishing cookie sprinkle—let’s leave that in 2017. 😉

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What Is Brown Butter?

 Brown butter (Beurre noisette) is a classic French (Oui oui!) staple in the kitchen. By gently cooking the butter in the stove, it develops a nutty flavor and toasted aroma for your brown butter cookies.

The butter sizzles, starts foaming, and gently cooks into a nutty and caramelized flavored ingredient.

How To Make Brown Butter

Here are the items you need:

  1. Butter: You can use either unsalted or salted butter, but please cut it into pieces so it cooks evenly. If your butter is frozen or too cold, it will easily burn. Take it out of the fridge 20-30 minutes prior to starting.
  2. Pan: Use a light-colored pan so you can check when the butter starts to brown. Keep your eyes on the prize.
  3. Something to stir it with: A wooden spoon, silicone whisk, or rubber spatula will do!

Here’s how you do it:

Cut the butter into pieces over medium heat. There are only a few seconds between beautiful brown butter and burnt butter, using a light colored pan or skillet will help determine when you made your own beurre noisette!

It’s important to keep stirring, after the butter has completely melted, continue cooking on medium heat until the butter turns a light amber color and smells nutty.

Remove immediately from heat and pour into a heat-proof bowl. There will be little bits of milk solids at the bottom of the pan. Don’t leave those behind! The toasted milk solids carry a lot of the brown butter flavor.

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Can I Store Browned Butter?

Why yes you can & here’s how:

Since butter is solid at room temperature, the browned butter will solidify. Cover and store in the fridge for up to 5 days or in the freezer for up to 3 months. Melt or bring to room temperature before using in your recipe.

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Quick Tips For Perfect Brown Butter Chocolate Caramel Cookies

These brown butter cookies require a few extra steps, like making beurre noisette and caramel shards, but those little touches are so worth it for the final product. You’ll get this amazing, nutty flavor that’s complemented perfectly by the caramel and those little flakes of salt on top

  • Cornstarch: Cornstarch creates a softer cookie. Do not leave it out!
  • Sugars: Use more brown sugar than white for a chewier, softer cookie. We use 3!
  • Egg: An extra egg yolk equals a richer tasting cookie.

Brown Butter Caramel Cookies

These Brown Butter Chocolate cookies spread as they melt, creating thin pockets of chocolate and caramel shards in each layer. Brown butter is stirred in with 3 types of sugar to form a perfect cookie dough, finished with flaky sea salt.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American
Servings: 20

Ingredients

For the caramel

  • 200 g Granulated sugar

Cookie dough

  • 230 g Unsalted butter, cold
  • 200 g Dark brown sugar (muscovado)
  • 100 g Granulated sugar
  • 50 g Light brown sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 2 tsp Vanilla extract
  • 300 g All-purpose flour
  • 1 tsp Cornstarch
  • 3/4 tsp Baking soda
  • 1 tsp Kosher salt
  • 150 g Chocolate chunks
  • Flaky sea salt for finishing

Instructions

  • Preheat the oven to 180˚C (350°F). Line 2 baking trays with baking paper.
  • In a medium saucepan on medium heat, melt the butter, swirl the pan often while continuing to cook until the butter foams and turns golden brown and nutty – this will take 3-4 minutes.
  • Transfer the brown butter to the bowl of your stand mixer to cool slightly.
  • prepare a silicone mat on a heat resistant surface. (ex: your kitchen counter) or a baking tray, and place nearby.
    place the 200g granulated sugar into a medium saucepan and place over medium heat.
    Be careful when heating the sugar, stir occasionally with a whisk, until all of the sugar has melted (First, the sugar will clump but will eventually smooth out)
    Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • In the bowl of your standmixer, fitted with a paddle attachment, mix the brown butter, muscovado sugar, dark brown sugar, and second measure of granulated sugar on medium speed until combined.
    Mix the eggs with the vanilla extract and add to the bowl. Increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
  • In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Stir to combine & add to the mixing bowl.
    Mix on low until just combined.
    Remove the bowl from the mixer.
  • Chop the chocolate into chunks using a sharp knife to give some variation in chocolate size, and add to the mixing bowl.
    Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks 0,5 cm – 1 cm (½” to ¾” ) or smaller in size – there will be some small shards, and larger pieces.
    Add the chocolate and caramel shards to the bowl and stir to combine. Scrape down the sides of the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
  • Use a cookie scoop, to place the dough onto the prepared baking trays, leaving ample room for spreading.
    Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. 
  • Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Repeat the baking process with the remaining cookies.

Store Brown Butter Chocolate Chip Cookies:

Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the fridge for up to 3 days.

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

More Cookie Recipes:

If you make these brown butter chocolate chip cookies, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.

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