Brown Butter Caramel Honey Chocolate Chip (Print Version)
Chewy cookies with browned butter, caramel, honey, and chocolate chips.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup unsalted butter
02 - 1/4 cup honey
03 - 1 cup packed brown sugar
04 - 1/2 cup granulated sugar
05 - 2 large eggs
06 - 2 teaspoons vanilla extract
→ Dry Ingredients
07 - 2 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt
→ Add-Ins
11 - 1 cup semi-sweet or dark chocolate chips
12 - 1 cup soft caramel candies, chopped
13 - Flaky sea salt for sprinkling (optional)
# Step-by-step Instructions:
01 - Melt butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, until butter foams and golden brown bits form at the bottom, approximately 4-6 minutes. Remove from heat and allow to cool for 10 minutes.
02 - In a large mixing bowl, whisk together the cooled browned butter, honey, brown sugar, and granulated sugar until fully combined and slightly cooled. Add eggs and vanilla extract, whisking until the mixture is smooth and uniform.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until evenly distributed.
04 - Add the dry ingredient mixture to the wet ingredients. Stir with a wooden spoon or spatula until just combined, being careful not to overmix.
05 - Gently fold in the chocolate chips and chopped caramel candies until evenly distributed throughout the dough.
06 - Cover the bowl and refrigerate the dough for a minimum of 30 minutes. For optimal flavor development, chill up to 24 hours before baking.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Using a cookie scoop or two tablespoons, portion dough into 2-tablespoon balls. Place dough balls 2 inches apart on the prepared baking sheets.
09 - Bake for 11-13 minutes, or until edges are golden brown and centers appear set but still soft. Avoid overbaking for optimal chewy texture.
10 - Remove from oven and sprinkle with flaky sea salt if desired. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates this incredible depth that makes people ask what is different about these cookies
- Little pockets of warm caramel escape when you bite into them, creating the most surprising gooey moments
02 -
- The dough might look slightly greasy from the brown butter but this is completely normal and necessary for the texture
- Chilling the dough is not optional here because it prevents the cookies from spreading too thin and keeps caramel from leaking everywhere
03 -
- Dark chocolate chunks create these intense pockets that balance the honey sweetness
- Sprinkle the flaky salt immediately after baking so it sticks to the warm surface