Description
The best sea salt caramel cookies. If you have been looking for the best cookie recipe, you have found it here.
Ingredients
- ½ cup (120g) brown butter
- 3 ½ tbsp (40g) granulated sugar
- 1/3 cup (70g) brown sugar
- ½ tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups (160g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 bar Ghirardelli Sea salt caramel chocolate (138g)
- Pinch of flaky sea salt
Instructions
- To prepare the best sea salt caramel cookies, start by browning the butter, in a light colored pan place about 2/3 cup (151g) of unsalted butter, melt it over medium heat, stir constantly, once it starts to bubble keep an eye on it as it takes about 8 minutes to brown but it can happen very quickly, you should have left about ½ cup (120g) of brown butter.
- Let the butter cool slightly.
- In a large mixing bowl, whisk together 3 ½ tbsp (40g) granulated sugar, 1/3 cup (70g) brown sugar, and ½ tsp salt.
- Add the cooled butter and whisk for about 3 minutes. Add 1 egg and 1 tsp of vanilla extract and whisk again.
- Switch from the whisk to a spatula. Add 1 ¼ cups (160g) all–purpose flour, 1 tsp baking soda, and 1 tsp baking powder. Stir until just combined. Roughly chop one bar of Ghirardelli Sea Salt Caramel Chocolate (138g) into big chocolate pieces and add them to the cookie dough if it’s cooled.
- Using a medium-sized cookie scoop, scoop 6 balls and place them in a tray lined with parchment paper. refrigerate for at least 1 hour. Preheat the oven to 355°F (180 °C) and bake for 8 minutes.
- Sprinkle some flaky sea salt over the cookies and enjoy.
Nutrition
- Serving Size: 1 cookie from 6
- Calories: 450kcal
- Sugar: 31g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 74mg