I should say right off the bat that these Chocolate Caramel Chip Cookies also have BROWNED BUTTER in them. And almonds. But you can easily omit the almonds if you don’t dig nuts. But browned butter! Browned butter is LIFE.
The browned butter adds a distinct nuttiness to the cookies that is totally amazing and life changing. The smell alone is worth the extra effort for this cookies. Trust me on this.
Plus… it has chocolate chips AND caramel chips.
I’m not going to write a long winded post about these Chocolate Caramel Chip Cookies. I’m just going to put the recipe right here so you can get on with baking them and having them in your life as soon as possible.
Chocolate Caramel Chip Cookies
1 stick unsalted butter
1 stick salted butter
½ cup granulated sugar
1 ½ cups dark brown sugar
2 eggs (room temperature)
2 teaspoons vanilla
2 ¾ cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ¼ cups chocolate chips or chocolate chunks
1 cup caramel baking chips (I use Ghirardelli chips)
1 cup slivered almonds, toasted (optional)
Brown the butter!
Put the two sticks of butter into a pan on the stove over medium heat. Butter will slowly melt. Keep an eye on it – the butter can burn very quickly! Watch it until the butter starts to bubble on the edges and it will begin to brown. It will start to smell really nutty. Once it browns, turn it off the heat immediately and place into a bowl. Make sure to scrap all of the bits into the bowl. Place in the fridge to chill for 20-25 minutes (or freezer for 15 minutes). You want the butter to completely cool and re-solidify.
Mix together the dry ingredients (flour, cornstarch, baking soda, baking powder, salt). Be sure to measure the flour using the “spoon” method (spoon the flour into a measuring cup and level off with a knife to ensure you don’t add extra flour). Set aside.
Place your browned butter into a mixer or mixing bowl. Add sugars. Mix together for 5 minutes until it looks light and fluffy.
Add eggs, one at a time, to the mix. Add vanilla.
Add flour mix a little bit at a time until all of the flour has been added. Do not overmix.
Add chocolate chips, caramel chips, and if using, almonds.
Chill the dough for 30 minutes in the fridge.
Preheat the oven to 350 degrees.
Prep your baking sheet with parchment paper or baking mats.
Use an ice cream scoop to form a ball of dough and place on the baking sheet about 1 inch apart.
Bake for 14 minutes.
The cookies will look like they are not quite done but should be brown on the edges. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before removing. Move to a cooling rack and then DEVOUR COOKIES.
- While baking the cookies, keep the dough in the fridge.
- Do not put the dough onto a HOT baking sheet. Let the baking sheet cool first before you place more dough on. Otherwise the cookies will spread too much.
- Sprinkle a little bit of kosher salt or sea salt on top of cookie before baking.