Chewy Salted Caramel Chocolate Chip Cookies Food

LEGENDARY CHEWY SALTED CARAMEL CHOCOLATE CHIP COOKIE

Steps:

• Cut the butter into small pieces of 1/2-1 inch cubes and add into a small empty pot
• Heat the pot over medium. Mix together with a silicon or wooden spatula. Pay close attention when the butter starts to boil as the butter will brown very soon afterward. Keep stirring and mixing everything together to make sure nothing at the bottom gets burnt
• Remove the pot from the stove when the butter has browned and there are small brown particles at the bottom. You should smell a strong scent but not burnt. Pour this in a bowl/container quickly and let it cool completely to room temperature or a little colder. To quicken this process, store it in the fridge for 10-15 minutes. Do not store any longer than 20 minutes as the butter will harden in the fridge
• As the butter is cooling, crack an egg in a mixing bowl. Whisk a few times to break the egg yolk and add granulated sugar. With a whisk or a hand mixer, mix the two completely until the mixture is light, pale yellow and has thickened. This may take up to 20 minutes of hand whisking. The mixture should fall in ribbons when you lift some of it up with your whisk
• Add in the cooled browned butter and whisk completely. Add the dark brown sugar and vanilla extract and whisk until just mixed and the mixture has become uniform
• Sift all-purpose flour, salt, and baking soda into the mixture and gently fold together using a rubber spatula until the mixture just comes together into a dough. Do not over mix!
• Cut the dark chocolate bar into small-medium pieces. Add to the mixture along with chocolate chips. Gently fold in everything together until the chocolate has spread evenly in the dough
• Cover the mixing bowl and store in the fridge for at least 3-4 hours, or preferably overnight
• Take out the bowl of cookie dough from the fridge 15-20 minutes before baking and let it thaw to make scooping easier
• Preheat the oven to 375ºF and line the baking sheet with parchment paper or a silicone mat. A silicone mat is preferred when baking with caramel sauce. Parchment paper will cause the caramel that drips off the side of the cookie to burn
• Scoop the cookie dough with a cookie scoop (we use size 20 scoop). A helpful tip is to make sure you have a chunk of chocolate on the top of the mound of dough. This will create a large pocket of melted chocolate on the surface of your cookie
• Add 1/4 teaspoon of salted caramel sauce on top of the cookie dough. Don't put too much as it will flow down the sides and burn
• Bake in oven for about 12-15 minutes. You'll know it's done when the cookie dough in the center is no longer runny, but it should still be soft. Remove from the oven and let cool a bit. Enjoy while they're still warm!

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll the dough into balls, 1.5 Tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
• Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with a paddle attatchment, cream butter and sugars together until light and fluffy, 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Check to make sure there is no flour remaining in the bottom of the bowl. Gently incorperate chocolate chips. Press plastic wrap against dough and chill 24-36 hours, up to 72 hours.
• Preheat oven to 350 degrees. Use a non-stick baking sheet or line a sheet with parchment paper.
• Scoop 2 ounce mounds of dough onto the baking sheet about 2 inches apart. Sprinkle lightly with salt. Bake until golden brown but still soft, 18-20 minutes. Let cookies rest 5 minutes then remove to a wire rack. Repeat with remaining dough or, reserve dough for baking batches the next day.
• Serve warm with lots of milk and napkins.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
• Cut 6 caramels into 4 pieces each with a sharp paring knife.
• Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
• Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2" of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.