Brown Butter Salted Caramel Cookies
Updated: May 7, 2020
This is my ultimate cookie recipe for caramel chocolate lovers. Browned butter cookie dough, gooey chocolate and molten caramel on the inside. Plus it’s covered in flaky salt. What’s not to like? Keep reading for this crowd pleasing cookie!
225 grams (or one cup melted) of unsalted butter
2 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon of flaky salt, plus more for dusting. (I use Maldon)
3 / 4 cup packed of dark brown sugar
1 / 3 cup of caster sugar
2 large eggs
2 teaspoons of strongly brewed instant coffee
2/3 cup of good quality dark chocolate, roughly chopped (around 70% coco)
1 1/4 cup of caramel filled chocolate bar (like Cadbury caramello), roughly chopped and some pieces left whole
Start with the brown butter as it takes some time to cool. In a milk pan or small pot add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 to 7 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. Congratulations you have made brown butter! Set aside to cool while you work on the rest of the recipe.
Preheat the oven to 170°C fan forced (190°C or 375°F). Line two baking sheets with baking paper and set aside.
In a medium bowl thoroughly whisk together flour, baking soda and 1 teaspoon of salt.
In a large bowl, whisk together sugars (making sure there are no big lumps) before adding browned butter. Next add the eggs and coffee, making sure whisking thoroughly after each new addition until mixture is smooth, creamy and the sugar is mostly dissolved.
Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in chocolate. If the mixture is runny at this stage leave it for about 10 - 30 minutes (covered) in the fridge so that the flour can hydrate and the mixture thickens.
Scoop out a small handful sized portion (about 3 tablespoons) roll into balls (but don't flatten, mixture will spread when cooked), and place on baking sheets evenly spaced away from each other.
Sprinkle the cookies with salt and then bake for around 10 minutes, and let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish, they will harden and crisp up as they cool.
Cookies will last up to 4 days in an airtight container (if they last that long!).
If you would like to the 2 teaspoons of coffee can be swapped out for strongly brewed earl grey tea or vanilla extract, just use the same quantities. All flavours are delicious and add another layer of complexity to the cookies!