Brown Butter Salted Caramel Honey Chocolate Chip Cookies (Print Version)
Chewy cookies with brown butter, salted caramel, honey, and chocolate chips
# List of Ingredients:
→ Brown Butter
01 - 1 cup (2 sticks) unsalted butter
→ Dry Ingredients
02 - 2 1/4 cups all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1 teaspoon fine sea salt
→ Wet Ingredients
06 - 3/4 cup packed light brown sugar
07 - 1/2 cup granulated sugar
08 - 1/4 cup honey
09 - 2 large eggs, at room temperature
10 - 1 tablespoon pure vanilla extract
→ Add-Ins
11 - 1 1/2 cups semisweet chocolate chips
12 - 3/4 cup soft caramel candies, chopped into small pieces
13 - Flaky sea salt, for finishing
# Step-by-step Instructions:
01 - Place the butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter foams, then turns golden brown and releases a nutty aroma, approximately 5 to 7 minutes. Immediately transfer to a large mixing bowl and let cool for 10 minutes.
02 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until evenly distributed.
03 - To the cooled brown butter, add the packed light brown sugar, granulated sugar, and honey. Beat until fully incorporated. Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
05 - Gently fold the semisweet chocolate chips and chopped caramel candies into the dough using a spatula until evenly distributed.
06 - Cover the bowl tightly and refrigerate the dough for at least 30 minutes, or up to 24 hours, to develop flavor and improve texture.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop the chilled dough into 2-tablespoon-sized portions and roll into balls. Place them on the prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until the edges are golden and the centers remain slightly soft and under set.
10 - Immediately upon removing from the oven, sprinkle each cookie with flaky sea salt. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a deep toasty flavor that makes people close their eyes when they take the first bite and ask what is different.
- Honey brings a subtle floral sweetness that pairs perfectly with gooey caramel pockets hidden inside each cookie.
02 -
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in seconds.
- Chilling the dough is not optional if you want thick chewy cookies instead of flat crispy ones.
03 -
- Press a few extra caramel pieces and chocolate chips into the tops of each dough ball right before baking for bakery style cookies.
- Using a cookie scoop keeps every cookie the same size so they all bake evenly and look stunning on a plate.