A soft, chewy cookie with gooey caramel centers and melty chocolate chunks.
These Salted Caramel Chocolate Chunk Cookies are the ultimate indulgence, featuring oversized brown butter cookies stuffed with gooey salted caramel and rich dark chocolate chunks. A sprinkle of flaky salt on top adds the perfect finishing touch.
Why you'll want it now, Oversized cookies with gooey caramel and melty chocolate, topped with flaky salt.
Why this recipe works
Brown butter adds a deep, nutty flavor to the cookie dough, which complements the gooey salted caramel and rich chocolate chunks. Chilling the dough ensures a thick, chewy texture and prevents spreading in the oven.
Equipment
Mixing bowls
Saucepan
Baking sheets
Parchment paper
Cooling rack
Cookie scoop or tablespoon
How to make it
Brown the butter in a saucepan over medium heat, stirring constantly, until it turns golden and smells nutty. Let it cool slightly.
In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.
Add the eggs and vanilla extract to the sugar mixture and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dark chocolate chunks.
Chill the dough for at least 30 minutes to firm up.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough (about 55 g each), flatten slightly, and place a caramel candy in the center. Wrap the dough around the caramel and roll into a ball.
Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
Bake for 12-14 minutes, until the edges are golden and the centers are just set.
Remove from the oven and immediately sprinkle with flaky salt. Let cool on the baking sheets for a few minutes before transferring to a cooling rack.
Enjoy these decadent cookies with a glass of milk for the ultimate treat.
How you'll know it's ready
The edges should be golden and the centers just set but still soft to the touch.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check for readiness a couple of minutes early, as convection ovens bake faster.
Troubleshooting
If cookies spread too much, ensure the dough is well-chilled before baking.
If caramel leaks, make sure the dough completely encases the caramel.
For uneven baking, rotate the baking sheet halfway through the bake time.
If cookies are too hard, reduce baking time slightly or check oven temperature accuracy.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Make ahead
Dough can be prepared and chilled for up to 2 days before baking. Freeze unbaked dough balls for up to 3 months and bake from frozen, adding a minute or two to the baking time.
Variations
Use milk chocolate chunks instead of dark for a sweeter cookie.
Add chopped nuts like pecans or walnuts for extra crunch.
Try a sprinkle of cinnamon in the dough for a warm spice note.
Use sea salt caramel candies for a different flavor profile.
Frequently asked questions
Can I use pre-made caramel sauce instead of candies?
Using caramel candies ensures a gooey center, while caramel sauce may spread too much and not stay contained.
Why do I need to chill the dough?
Chilling the dough helps solidify the fat, which prevents the cookies from spreading too much during baking and enhances the chewy texture.
Can I make these cookies smaller?
Yes, you can make smaller cookies by using less dough per piece, but be sure to adjust the baking time accordingly.
What type of chocolate is best for these cookies?
Dark chocolate with at least 60% cocoa solids complements the sweetness of the caramel and adds a rich flavor.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
