Salted Caramel Dark Chocolate Chip Cookies
Ingredients:
- • 1 1/2 cups all-purpose flour
- • 1 teaspoon baking powder
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon baking soda
- • 1 stick unsalted butter, room temperature <out of the refrigerator for 30 minutes (DO NOT MICROWAVE)
- • 3/4 cup (packed)brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks (eggland’s best or farm-fresh)
- 1 large egg
- 1 teaspoon Mexican vanilla extract
- 8 ounces bittersweet chocolate chips (my favorite is Ghirardelli 60% Cacao)
- flaky sea salt
- Caramel for drizzling (recipe below)
Directions:
Preheat oven to 375°.
Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric stand mixer (I tried this recipe with a hand mixer and it is possible but I made a hug mess in the kitchen, so I recommend using the stand mixer if you have one) on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes.
Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
Using a spatula, fold in chocolate chips.
Use cookie scooper (I used a number 60 which is equal to 3 & 1/5 teaspoon).
Scoop cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
After the cookies have cooled (If you can wait) drizzle with caramel.
Salted Caramel Drizzle:
Ingredients:
1 cups granulated sugar 6 tablespoons unsalted butter, at room temperature, cut into pieces 1/2 cup heavy cream, at room temperature 1 tablespoon kosher salt or sea salt
Additional sea salt for decoration (optional)
Directions:
1. Add the sugar in an even layer over the bottom of a heavy 2 quart saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. Just keep whisking and as it continues to cook, they will melt back down. Keep cooking until temperature reaches 350 degree. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined.
Let caramel mixture set for 10 minutes and use a siphon to pour caramel into squeeze bottle and dispense over cookies.