Brown Butter Caramel Chocolate Chip (Print Version)
Nutty brown butter, gooey caramel bits, and semisweet chocolate chips create these decadent treats with golden edges and soft centers.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup unsalted butter
06 - 1 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 1 cup semisweet chocolate chips
11 - 1 cup caramel baking bits or soft caramels, chopped
# Step-by-step Instructions:
01 - Melt butter in a medium saucepan over medium heat. Continue cooking, swirling often, until butter foams, turns golden brown, and smells nutty (approximately 5-7 minutes). Pour into a large mixing bowl and cool for 10 minutes.
02 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
03 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined.
04 - To the cooled brown butter, add brown sugar and granulated sugar. Beat until combined and creamy.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Gradually mix in dry ingredients until just combined. Do not overmix.
07 - Fold in chocolate chips and caramel bits until evenly distributed throughout dough.
08 - Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes until edges are golden brown but centers appear slightly soft.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these incredible toffee notes that you cant get from regular butter
- Caramel bits stay gooey in the center while the edges get perfectly crisp
02 -
- Watch the butter like a hawk during browning, it goes from perfect to burnt in seconds
- Room temperature ingredients prevent the caramel bits from sinking to the bottom
03 -
- Weighing flour instead of using cup measures ensures consistent results every time
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading