Comin’ atcha with a fun variation of my brown butter chocolate chip cookies this week.
A few weeks ago (time flies) I was at the grocery store, hanging out in the baking aisle. Obviously, where else do you think I spend my time? I was perusing the chocolate chip section, looking for my favourite mini chocolate chips, when I saw bags of Ghiradelli caramel chips. Naturally, I was curious so I grabbed a couple of bags and headed straight for the cash register.
This is how I come up with these recipes, you guys. I throw things in my cart/basket, buy them, then come home and try and figure out what the heck to do with them.
So far it hasn’t backfired too badly, so let’s keep our fingers crossed!
I thought of like 20 different things to do with these caramel chips, but at the end of the day, I kept coming back to the brown butter chocolate chip cookies. Which I honestly think I’ve made ever week for about three months now. Everyone I know is obsessed. Friends, family, coworkers, PATIENTS. I’m starting to think I might be right when I call them the greatest chocolate chip cookies ever. Even my coworkers that don’t eat gluten will eat these by the handful.
I’m onto something, I tell ya.
If I’m being completely honest with you, this isn’t so much a new recipe as it is a revamped recipe. It’s our good friend the brown butter chocolate chip cookie (BBCCC) with the addition of a few sweet caramel chips. Now, these chips are sweet, you don’t need a lot of them, but they do pair well with the nuttiness of the brown butter in the cookies.
Brown butter in cookies is the only way to go and I will go to my grave saying that.
I actually brought this cookie variation to work and they were gone within half a day. In case you were wondering, baked goods aren’t safe in a doctor’s office. They’ll be gone before you even knew they were there.
Proof that cookies are the way to the heart of just about everyone.
Ingredients
- 1 cups (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 cup Ghiradelli caramel chips
- 1 1/2 cups mini chocolate chips
Instructions
- Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies a nutty flavour. Set aside to cool slightly.
- Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla extract.
- Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the caramel chips and mini chocolate chips.
- Place dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F.
- Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Bake for 12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
