I had a cookie juuuuuust like this in New York a few weeks ago.
There are hundreds of bakeries in New York, but I went to my old stand-by: Magnolia Bakery. I originally went in for a chocolate cupcake with the prettiest purple frosting, but I came out with the cookie that everyone in line in front of me ordered. I mean, let's be real: I also had the cupcake. When have I ever not had the cupcake? But, when everyone else orders a big chocolate chip cookie with a generous amount of salt plus caramel dots, you best follow suit! It was heavenly. I knew I had to recreate it at home for you.
I riffed on my usual recipe of 1 dozen chocolate chip cookies, but I left out the shortening so the cookies would spread more. The Magnolia Bakery cookies had crisp edges, which usually means all butter, no shortening. Plus, at least a dozen of you a day ask me if you can substitute the shortening in that recipe for butter, so YES YOU CAN. Your cookies will spread more and be crisper and flatter. I think it's a good thing when it comes to these salted chocolate chip cookies. Another little change that I think will be permanent in my cookie skill set is to chop the chocolate chunks. When you chop the chocolate, tiny bits of it get dispersed throughout the dough. I think I like this more than a honking chocolate chip in every other bite.
One small detail with these cookies, though. You know those bags of pre-made caramel candies that you use for caramel apples? They get a little too hard in these cookies during baking. So, I suggest you use caramels that are not mass-produced with weird ingredients, if that makes sense. True caramels should be made of real ingredients found in your kitchen. I buy homemade caramels from a chocolate shop, or I use Trader Joe's Fleur De Sel caramels. Anything but Kraft caramels. Sorry, but it's true. If that's all you have, you could lower the baking temperature to 350 and see if the caramel stays soft after baking? Or, just eat all 6 cookies right out of the oven before they cool. <--This is my favorite option. Tried and true. Worst case scenario: use jarred caramel sauce on the cookies right out of the oven. Me and my sticky fingers tested all of the caramel options for you.
Just snip each caramel into 3-4 little pieces before pressing them into the cookie dough.
This recipe makes 6 giant chocolate chip cookies. That's three for me, three for baby. I mean, three for you. But if you also happen to be eating for two like me, please EAT ALL THE COOKIES. And then tell me all about it so I feel better about myself. Thanks!
Big Salty Chocolate Chip Cookies with Caramel
Big chocolate chip cookies with pools of salted caramel.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon instant espresso powder (optional)
- ¼ teaspoon baking powder
- ⅓ cup chocolate chunks
- 5 caramel candies, cut into 18 pieces
- large-flake salt, for sprinkling
Instructions
- Preheat the oven to 375, and line a baking sheet with parchment paper.
- In a medium bowl, beat together with an electric mixer of medium speed the butter and sugars. Once creamy, add the egg yolk and vanilla and beat to combine.
- In a small bowl, whisk together the flour, espresso powder, and baking powder.
- Add the dry ingredients to the butter mixture and beat until just combined.
- Meanwhile, chop the chocolate chunks into smaller pieces, being careful to save all the fine bits. Add this to the dough and stir to evenly distribute.
- Divide the dough into 6 equal pieces, and make large balls of dough by rolling it between your hands. Space the cookies evenly on a baking sheet.
- Press 3 pieces of caramel candy close to the center of each dough ball. Be careful not to press the dough balls flat. Also, since the cookies will spread quite a bit, it's best to keep the caramel pieces very close together.
- Bake for 10 minutes, or until the edges of the cookies start to brown. Sprinkle the cookies generously with salt. Let cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely.
- Sprinkle the cookies
Notes
If you're looking for recipes to use the remaining egg white, try my list b][here[/b].
Another note: if you don't want to sprinkle salt on top of the cookies, make sure you add ¼ teaspoon to the cookie dough--these cookies taste flat without salt!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 258mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 4g
Peabody (Culinary Concoctions by Peabody) says
Love the cookies but the picture of you is just too cute for words!
Amanda @ Once Upon a Recipe says
I don't know how I visited New York so many times and never went to Magnolia Bakery. Sounds like I missed out major! These cookies look so fantastic. I happen to have a bag of Kraft caramels in my cupboard. They're likely hard as rock because they've been sitting in there for a while now. I might just have to use them for these cookies and take your advice and eat all six cookies in one sitting. I have faith in me.
PS. You are just the most adorable pregnant woman.
Carol at Wild Goose Tea says
You are 200% correct about the caramels. These cookies are outstanding by the way. And so it's our 'baby'. Very very sweet.
Thank you for sharing.
patty says
I have a fabulous easy recipe for making caramels so I will make those first and then these cookies!
Cheap Dinner Ideas says
Looks delicious...I must try!
Megan {Country Cleaver} says
What a gorgeous creation! I want to dive right into the middle of that pool of caramel!
Kelsey @ Snacking Squirrel says
Those chunks opf caramel are making me drool. This looks like it would satisfy any major sweet tooth. Its got the right balance of flavors and textures. Way to go!
Amanda says
These cookies look so yummy! Love!!!
Claire says
I used my own homemade caramel in these and they were amazing! I've already made them 3 times in the past month. I froze the caramel on my second batch because the caramel I used was on the softer side and my first batch melted everywhere and just didn't make an attractive cookie. But this recipe sure makes some wonderful cookies!
Shashi at RunninSrilankan says
These sound absolutely fabulous! I love your "three for me three for baby" portion sizes! :)
I think I need to adopt that! Oh, but I don't have a baby on board - just a teen and they don't share fair! :)