Thick, chewy brown-sugar cookies loaded with white chocolate chunks and pockets of soft caramel, finished with a pinch of flaky sea salt.
Want bigger bakery-style cookies? Make 12 balls of about 90 g (6 tablespoons) each, bake 6 per sheet, and add 3 to 5 minutes. For bakery-style looks, save a few white chocolate chunks and press them into the tops of the dough balls before baking.
Store cooled cookies airtight for up to 4 days. Freeze scooped dough balls on a sheet, then bag them. Bake from frozen, adding 1 to 2 minutes.
Ingredients
Scale
Measurement units
- 2 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup white chocolate chunks (about 6 oz; a chopped bar melts creamier than chips)
- ½ cup soft caramel pieces (caramel bits, or soft caramels cut in quarters)
- 1 tsp flaky sea salt (optional, for sprinkling)
Ingredients
Scale
Measurement units
- 2 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup white chocolate chunks (about 6 oz; a chopped bar melts creamier than chips)
- ½ cup soft caramel pieces (caramel bits, or soft caramels cut in quarters)
- 1 tsp flaky sea salt (optional, for sprinkling)
Instructions
Whisk the dry ingredients
In a bowl, whisk together all-purpose flour (2 ½ cup), baking soda (1 tsp) and fine salt (½ tsp).
Equipment: two mixing bowls, whisk
Cream the butter and sugars
Beat softened butter (¾ cup), packed brown sugar (¾ cup) and granulated sugar (½ cup) on medium speed for 2 to 3 minutes, until lighter in color and fluffy.
Beat in egg, egg yolk and vanilla (2 tsp) until smooth, scraping down the bowl.
Equipment: stand mixer or hand mixer, two mixing bowls
Mix the dough
On low speed, add the dry ingredients and mix just until no streaks of flour remain.
Fold in white chocolate chunks (1 cup) and caramel pieces (½ cup) with a spatula.
Equipment: stand mixer or hand mixer, rubber spatula
Chill the dough
Cover the bowl and refrigerate 30 to 60 minutes, until the dough is firm. It can chill up to 3 days for even deeper flavor.
Scoop the cookies
Heat the oven to 350°F with a rack in the middle.
Scoop level portions of dough with a #20 cookie scoop, which holds 3 tablespoons. Each ball should weigh about 45 g (1 1/2 oz); if you have a scale, weigh the first few to check. Roll them smooth and press any caramel pieces poking out back into the dough so they're covered.
Set the balls on the lined baking sheets, 12 per sheet, leaving plenty of room between them since they spread.
Sprinkle each with a few flakes of flaky sea salt (1 tsp).
Equipment: 3-tablespoon (#20) cookie scoop, two baking sheets with parchment
Bake
Bake one sheet at a time for 11 to 13 minutes, until the edges are lightly golden and the centers still look soft and a little underdone.
Keep the second sheet in the fridge while the first bakes, then bake it the same way.
Equipment: two baking sheets with parchment
Cool
Let the cookies cool on the baking sheet so the caramel can set.
Move them to a wire rack. They're best slightly warm, while the caramel and white chocolate are still soft.
Equipment: wire rack
Tomorrow's Meal
Skillet-Warmed Cookie Ice Cream Sandwiches
Day-old cookies warmed in a skillet until the caramel softens again, then sandwiched around vanilla ice cream.
You'll need to pick up:
1 pint vanilla ice creamcaramel sauce for drizzling (optional)
Quick overview:
- 1.Set a dry nonstick skillet over low heat
- 2.Warm the cookies flat side down 1 to 2 minutes, until the bottoms soften and the caramel turns gooey
- 3.Let them cool for a minute so the ice cream doesn't melt instantly
- 4.Sandwich a scoop of vanilla ice cream between two cookies and drizzle with caramel
Before you cook
Cook notes
- • Want bigger bakery-style cookies? Make 12 balls of about 90 g (6 tablespoons) each, bake 6 per sheet, and add 3 to 5 minutes.
- • For bakery-style looks, save a few white chocolate chunks and press them into the tops of the dough balls before baking.
- • Store cooled cookies airtight for up to 4 days.
- • Freeze scooped dough balls on a sheet, then bag them. Bake from frozen, adding 1 to 2 minutes.
- • If your caramel melted out and stuck to the parchment, the dough was too warm or the caramel wasn't tucked in; chill longer next batch.
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