Modeled after New York’s Magnolia Bakery’s big salty chocolate chip cookie with caramel studded throughout, you just might want to double this recipe from 6 cookies to make 1 dozen. I had a cookie just like this in New York a few weeks ago. There are hundreds of bakeries in New York, but I went to my old stand-by: Magnolia Bakery. I originally went to the bakery for a chocolate cupcake with the prettiest purple frosting, but I came out with the cookie that everyone in line in front of me ordered. I mean, let’s be real: I also had the cupcake. When have I ever not had the cupcake? But, when everyone else in line in front of you orders a big chocolate chip cookie with a generous amount of salt plus caramel chunks, you follow suit! It was heavenly. I knew I had to recreate it at home for you.
How to Make Caramel Chocolate Chip Cookies
To make this recipe, I started with my usual recipe of 1 dozen chocolate chip cookies, but I left out the shortening so the cookies would spread more. The Magnolia Bakery cookies had crisp edges, which usually means all butter, no shortening. Plus, at least a dozen of you a day ask me if you can substitute the shortening in that recipe for butter, so yes, you can. Your cookies will spread more and be crisper and flatter. I think it’s a good thing when it comes to these salted chocolate chip cookies. This recipe makes 6 cookies, because this is a small batch baking site, but I almost always test my recipes doubled because I know you will ask. And yes, you may double this recipe to make 1 dozen cookies, but be sure to double it exactly: use two egg yolks, not the whole egg! The recipe is also conveniently listed with weight measurements, making doubling even easier!
The Ingredients
Butter. We need half a stick (or 2 ounces/ 57 grams of unsalted butter). Brown Sugar. Three tablespoons (packed) of brown sugar. You can use either light or dark brown sugar here, both work well, but dark brown sugar has slightly more molasses so the cookies will be slightly darker. Granulated Sugar. Just two level tablespoons of granulated sugar. Egg Yolk. We are just using the egg yolk for this cookie and not the whole egg! This is because the egg yolk is primarily made up of fat, which makes for a chewy, rich cookie. The egg white is just protein and moisture, but we do not need it in such a small batch of cookies. Vanilla. I believe the best quality vanilla extract makes the best cookies, so I use a Bourbon-aged vanilla extract. Flour. We need ½ cup (or 60 grams) of all-purpose regular flour. The best way to measure flour is with a scale, but if you must use cups, fluff it, scoop it into the cup and then level the top with a knife. Instant Espresso Powder. The key to making chocolate chip cookies tastes better than everyone else’s (including the bakeries) is to use instant espresso powder in the dough. It’s just a small amount (¼ teaspoon) but it brings a depth of flavor that enhances the chocolate. Baking Powder. Just a ¼ teaspoon of baking powder helps these cookies spread out and bake evenly in the oven. Chocolate. The best type of chocolate to use is a chopped bar, because it melts inside the cookies, while chocolate chips stay firm. However, you can use either. You need ⅓ cup of chopped chocolate or chocolate chips, your choice. Caramel. I really recommend using artisan/ homemade/ all-natural caramels for this recipe. These type of caramels are made with heavy cream and plenty of butter, so they melt evenly in these cookies, and they stay soft as the cookie cools. The packaged caramels (Kraft Brand), have a tendency to harden when the cookies cool. It is okay though, you can use the Kraft ones, but chop them into smaller pieces and serve the cookies warm, not cold. But again, if you want the melty caramel affect for these cookies, and if you like the way they look in the photos, you need to use high-quality real caramels. I like the Trader Joe’s Fleur de Sel caramels or buying caramels from a chocolate chop. Salt. We need a big pinch of salt for the dough, and a flaky sea salt for sprinkling on top to serve. The sea salt on top is optional, however, but the salt in the cookie dough is not. Never be afraid of adding salt to a dessert–it balances the sweet flavors!
The Instructions
Let the cookies cool on the baking sheet for 2 minutes to set up, and then move them to a wire rack to cool completely before serving.
Salty Caramel Chocolate Chip Cookie Tips:
Caramel - For the best results, I really recommend all natural caramels. This means caramels made from ingredients you can pronounce, not something that is shelf-stable for a decade. I buy homemade caramels from a chocolate shop, or I use Trader Joe’s Fleur De Sel caramels. However, you can use the pre-made caramel candies (Kraft) that you use for making caramel apples, but please note that the caramel pieces on top might harden too much when cooling. To combat this, you can lower the oven temperature to 350 and eat them right when they come out of the oven. Just snip each caramel into 3-4 little pieces before pressing them into the cookie dough. But for the absolute best results: real, homemade artisan caramel candies will be your best choice here. Chocolate Chips - Instead of chocolate chips, which are meant to hold together even when baked, I opt for chopped chocolate in this cookie. When you chop the chocolate, tiny bits of it get dispersed throughout the dough. The overall result is more melty, delicious chocolate in each bite.
Storage:
These cookies are best eaten warm right from the cooling rack, because the caramel is melty and soft. You can store them at room temperature for up to 2 days. You can freeze the dough for future baking, but do not freeze it with the caramel pieces. Snip and add the caramel just before baking. You can also freezer already baked cookies, but defrost on the counter for several hours until the caramel is soft again. Double: You can double this recipe exactly, but use two egg yolks (and never the whole egg)! Caramel: For the best results, I really recommend all natural caramels. This means caramels made from ingredients you can pronounce, not something that is shelf-stable for a decade. I buy homemade caramels from a chocolate shop, or I use Trader Joe’s Fleur De Sel caramels. However, you can use the pre-made caramel candies (Kraft) that you use for making caramel apples, but please note that the caramel pieces on top might harden too much when cooling. To combat this, you can lower the oven temperature to 350 and eat them right when they come out of the oven. Just snip each caramel into 3-4 little pieces before pressing them into the cookie dough. But for the absolute best results: real, homemade artisan caramel candies will be your best choice here.
