Salted Caramel Chocolate Chip Birthday Cookies
Posted by Donna-Marie Pye on
For anyone who knows me, you know I have a never-ending love of cookies (especially chocolate chip) and anything salted caramel. In my house, I'm known as the "Cookie Monster". That's why I'm often in the Relish kitchen baking up a batch of something addictive and appealing. Since it's my birthday on February 26 (and a significant one too), I have developed a cookie recipe incorporating my favourite ingredients. Like any recipe, the better the quality the ingredients, the better the cookie - trust me. If you feel like dropping some off, you'll know they will be well loved! Happy Birthday From Me - Donna-Marie
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Equipment You Will Need
- 2 Baking Sheets
- Parchment Paper or Silicone Baking Mat
- Cookie Scoop
- Mixing Bowl
- Electric or Hand Mixer
- Dry Measuring Cups
- Measuring Spoons
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 whole large egg
- 1/4 cup caramel sauce, store-bought or homemade (recipe below)
- 2 cups all-purpose flour, spooned and levelled
- 1 tsp baking soda
- 2 tsp cornstarch*, optional
- 1/2 tsp table salt
- 1 cup Ghirardelli Premium bittersweet chocolate chips
- Fleur de sel or Maldon salt for sprinkling
- Line two baking trays with parchment paper or using a baking sheet.
- Using a large bowl, cream together the butter, brown sugar and white sugar on high speed. (*Note: For cookies with a chewier texture, melt the butter and let cool slightly. Use a wooden spoon to mix the cookie dough together. A mixer incorporates more air into the dough, which will give the cookies a cake-like texture.)
- Next, add the vanilla extract and egg and beat until smooth. Scrape down the sides of the bowl with a spatula. Pour in the caramel and beat until incorporated. Scrape down the sides of the bowl once more with a spatula.
- Add the flour, baking soda, cornstarch and salt. Mix on low until everything is incorporated.
- Using a wooden spoon, fold in the chocolate chips.
- Using a cookie scoop, form equal size rounds of dough (or roll about 1 1/2 tbsp dough into balls). Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Flatten the dough balls slightly. Sprinkle each cookie with flaky salt. Place dough in the refrigerator for 1 hour.
- Meanwhile preheat the oven to 350° F. Bake chilled cookies in preheated oven for 11 to 12 minutes or until the edges turn a light golden colour (centres will be soft). Once done, cool for a few minutes before transferring to a cooling rack. Cool completely before serving. Repeat with remaining dough until all cookies have been baked.
Makes about 24 cookies
- It's really important that you chill the cookie dough before baking. This allows for less spreading of the cookies into greasy puddles. It also heighten's the flavour and allows the cookie ingredients to get "friendly" with each other as they sit in the refrigerator.
- Using a cookie scoop allows you to make equal size cookies. I still roll them even after I have portioned them out using the cookie scoop.
- Adding cornstarch to the cookie dough will produce softer cookies. It doesn't impact the flavour at all.
Salted Caramel Sauce:
- In a medium heavy-bottom saucepan (try to avoid a non-stick), over medium heat, heat 1/2 cup granulated sugar, stirring constantly with a wooden spoon until it melts into a thick-brown amber-coloured liquid. Be careful not to burn it. Immediately stir in 3 tbsp salted butter until melted and combined. (Be careful in this step because the caramel will bubble rapidly when the butter is added. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
- Very slowly with a wooden spoon, stir in ½ cup of the whipping cream. Since the cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the cream is added, stop stirring and allow mixture to boil for 1 minute.
- Remove from heat and stir in1/2 tsp salt. Allow it to cool down slightly before using. Caramel thickens as it cools. Cover tightly and store in refrigerator for up to 1 month. It can be reheated on the stovetop or microwave.