Here’s a detailed recipe for Chewy Chocolate-Caramel Cookies that combines the rich flavors of chocolate, gooey caramel, and a chewy texture that everyone loves! It’s a fun twist on traditional chocolate chip cookies.
Ingredients:
For the Cookies:
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1 1/2 cups (190g) all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup (170g) unsalted butter, softened
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1 cup (200g) packed brown sugar (light or dark)
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1/2 cup (100g) granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 cup (175g) semi-sweet chocolate chips
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1 cup (about 20-24) caramel candies, cut into small pieces (or use caramel bits)
For the Caramel Sauce (Optional, but recommended for extra gooeyness!):
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1/2 cup (100g) granulated sugar
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2 tablespoons unsalted butter
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1/4 cup (60ml) heavy cream
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Pinch of salt
Directions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Prepare the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Continue to mix until the batter is smooth and well-combined.
5. Combine the wet and dry ingredients:
Gradually add the dry ingredients (flour, baking soda, salt) to the wet mixture. Mix on low speed until the dough just comes together. Be careful not to overmix.
6. Fold in chocolate chips and caramel:
Fold in the semi-sweet chocolate chips and chopped caramel candies (or caramel bits). Make sure they’re evenly distributed throughout the dough. If the caramel is soft or sticky, chill the dough for about 30 minutes before baking to make it easier to handle.
7. Scoop the dough:
Use a cookie scoop or spoon to scoop out rounded tablespoons of dough and place them onto the prepared baking sheets. Make sure the dough balls are spaced about 2 inches apart because they will spread while baking.
8. Bake the cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to cook slightly after they come out of the oven, so be careful not to overbake them. If you want an extra gooey center, you can take them out a little earlier.
9. Let the cookies cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps the caramel to set.
Optional Caramel Sauce Drizzle:
For an extra indulgent treat, drizzle some homemade caramel sauce over the cookies once they’ve cooled.
How to make the caramel sauce:
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In a small saucepan, melt 1/2 cup of sugar over medium heat. Stir constantly until the sugar melts and turns a golden amber color (be careful not to burn it).
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Once melted, add the butter and stir until fully combined.
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Slowly add the heavy cream (it will bubble up, so be cautious), and stir until smooth.
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Add a pinch of salt to taste and allow it to cool slightly before drizzling it over the cookies.
Tips for Perfect Chewy Cookies:
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Butter: Make sure your butter is softened, not melted, for the right texture.
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Caramel: Cutting up your caramel candies into smaller pieces will help them melt more evenly throughout the cookie dough.
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Chill the dough: If you prefer thicker cookies, chill the dough for 30 minutes before baking. This will help them hold their shape.
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Storage: These cookies stay chewy for several days. Store them in an airtight container at room temperature. You can also freeze them for up to 3 months if you want to keep them longer.