Chewy Salted Caramel White Chocolate Chunk Cookie Recipe
Servings: 13-15 Large Cookies
Ingredients:
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup light brown sugar, lightly packed
2 tsp water
3 tsp vanilla extract
1 egg, beaten
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp coarse salt (or ½ tsp sea salt)
8oz white chocolate bar, roughly chopped
4oz milk chocolate bar, roughly chopped (optional)
18 unwrapped caramels (such as Brach’s), each cut into 4 pieces
Flaky sea salt for garnish
Instructions:
Melt butter over medium heat. Allow to cool minutes. Add both sugars and melted butter to a bowl, then whisk until combined and sugar is dissolved. Add water, vanilla extract and beaten egg to the butter and sugar blend and whisk well. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to your wet mix and stir until combined. Fold in chopped white chocolate and allow to rest for 30 minutes. Use a cookie scoop to roll 3 tablespoons of dough into loose balls and arrange on a parchment lined baking sheet. Press 3 pieces of the caramels into each ball with your finger. Once all dough is rolled, wrap cookie dough balls in another layer of parchment paper or plastic wrap and allow to rest in the refrigerator at least 8 hours to a maximum of 24 hours/overnight.
When you are ready to bake the cookies, preheat oven to 350F. Arrange cookies on a parchment lined baking sheet. Make certain to leave enough room for each ball to spread to 2-3x diameter. Bake until cookies have risen and begun to spread, around 5 minutes. Remove the cookie tray from the oven and drop it flatly on the open oven door (or a heat-safe surface) to “bang” the cookies. You will see them ‘deflate’ or flatten from their recently risen puffy state. Trust the process. Return cookies to the oven and continue to bake for a total of 13-15 minutes, banging again another 2-3 times throughout the baking process at intermittent intervals. Why bang the cookie sheet on a flat heat proof surface during the cooking process? This will deflate the initial rise and result in cookies that will ultimately have a toffee-like chewy edge with a soft melted interior inside the finished cookie!
Remove cookies from the oven just shy of desired doneness, usually around the 13-15 minute mark. Optional garnish with a pinch of flaky sea salt while still warm. Cool on the baking tray, then remove to a cooling rack and allow to fully cool and crisp before serving or storing in an airtight container.
There is truly nothing better than a warm, freshly baked cookie on a crisp autumn day, and this chewiness-packed version is guaranteed to level up your seasonal baking routine. Don’t let your friends settle for cakey pumpkin treats this year—whip up a batch this afternoon and share this recipe link with fellow bakers who appreciate a perfectly dense cookie!
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