Chocolate Caramel Cookies

5 from 6 reviews

These chocolate caramel cookies are brown butter chocolate chip cookies with a chocolate caramel square on top.

Prep Time40

Cook Time13

Chilling Time30

Total Time1 23

Servings: Large cookies

Calories: 196kcal

Place the butter in a large frying pan, heat over medium heat until melted. Then, use a rubber spatula to occasionally mix the butter until the milk solids seperate and turn amber in color.
1 cup Plus 2 Tablespoons Unsalted butter
Pour butter into a bowl and cool completely. You can place in the fridge or freezer to speed this up. If you do this, and it starts to solidify, melt in the microwave until just melted.
In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
2 3/4 cup All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt
Using a mixer, beat the brown butter, brown sugar, and sugar on high speed for 2 minutes. Then, add the vanilla and eggs and mix on medium until combined.
1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips and mix.
1 cup Semi-sweet chocolate chips
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
Use a large cookie scoop (2 oz or 2 Tablespoons) to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
Bake 1 cookie sheet at a time. Bake for 13-15 minutes until the edges are lightly golden.
Immediately top with a chocolate caramel square. Let the cookies rest for 5 minutes before transferring to a cooling rack.
18 Ghirardelli chocolate caramel squares

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread

High altitude baking- Add an extra 3 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.