Brown Butter Salted Caramel Chocolate Chunk Cookies

Earlier this year, I spent a long time recipe testing to come up with what I consider to be my perfect chocolate chip cookie. I took a couple of different ‘fomocookie’ recipes, took what I liked from each, then tweaked and tweaked and tweaked until I found something that I considered to be perfect. I have since learnt, that while that one recipe IS perfect (to me, anyway), there are a whole bunch of iterations of chocolate chip cookies that are also perfect. Changing up the fats used (such as subbing olive oil), adding mix-ins, and browning the butter, along with playing around with the egg, sugar, flour and leavening agent ratios, all can give you variations on a perfect cookie. And today, I learnt that browning the butter, and stirring in chunks of salted caramel into a chocolate chunk filled cookie mixture, also yield a very, very perfect cookie.


  • 225g unsalted butter, straight from the fridge
  • 200g granulated sugar (for the caramel)
  • 150g muscovado sugar
  • 60g dark brown sugar
  • 100g granulated sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla bean paste or vanilla extract
  • 330g all-purpose flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp kosher salt
  • 255g (One Bag) Sunspire 44% chocolate chunks
  • Flaky Sea Salt for Finishing


  1. Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper. 
  2. 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.
  3. 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.
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