These cookies from CloudyKitchen are a fun way to mix up your standard chocolate chip! With brown butter, salted caramel and lots of SunSpire® Chocolate Chunks, the salty sweetness may make these your new favorite.
Check out some of our other favorite chocolate chip cookie recipes here!
Note: This recipe was tested in grams. We’ve included standard measure as a guide, but using a scale and measuring in grams will yield the best results!
- 225 grams unsalted butter, straight from the fridge (2 sticks)
- 200 grams granulated sugar (for the caramel) (about 1 cup)
- 150 grams muscovado sugar (about 3/4 cup)
- 60 grams dark brown sugar (about 1/3 cup)
- 100 grams granulated sugar (about 1/2 cup)
- 2 eggs ,at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 330 grams all-purpose flour (about 2 1/2 cups)
- 3/ 4 teaspoon baking powder
- 3/ 4 teaspoon baking soda
- 1 teaspoon kosher salt
- 225 grams SunSpire® 44% Cacao Chocolate Chunks (one 9 ounce bag), half roughly chopped
- Flaky Sea Salt for finishing
Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.
Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
While the butter is cooling, make the caramel - place the 200g granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in color and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and remaining granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in color and thickened.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and incorporate any streaks of flour by hand.
Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and use a spatula to incorporate into the dough.
Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays.
Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.