Salted Caramel Brownie Cookies

Salted Caramel Brownie Cookies

These are the cookies that Jack built. Sort of. I adapted them from Leite’s Culinaria, who got them from Katie Workman. I’ve no idea what inspired her — other than chocolate brownies — but they’re ideal for chocolate lovers. They’re so good I’m going to surprise my chocolate-loving mom with them on Mother’s Day. (My mom is not online, so unless some relative blabs, she won’t see these coming!)

The original recipe calls for unsweetened chocolate, but I had none on hand. Cravings don’t care about such trivial things. The mouth wants what the mouth wants. So I improvised.

I used cocoa and extra butter to replace the unsweetened chocolate. I then added a package of sea salt caramel chips for no reason other than I some in the pantry. That and I like chocolate with a bit of salted caramel. The resulting cookie is big and chewy, with a crinkled top and just enough caramel to make you smile.

Easy as they are to make, these Salted Caramel Brownie Cookies need a few accommodations. The dough is soft, so let it be for 10 minutes before scooping. The cookies spread, so give them room in the pan. They’re feeble when hot, so let them firm up after they come out of the oven. The recipe makes a good-sized batch, so stash some in the freezer for your next chocolate emergency. And lastly, they’re addictive, so hide the frozen cookies behind a bag of peas or mixed vegetables where they’re less likely to be discovered by curious family members.

The original recipe says these cookies keep for 5 days. I can’t verify that. They never last that long. I do know they freeze well and can be eaten straight from the freezer without waiting for them to defrost. I did thorough research on this, but feel free to do their own.

Salted Caramel Brownie Cookies

• Author: Charmian Christie
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 3 1/3 dozen big, 5 dozen small 1x
• Category: Baking
• Method: Easy

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Description

These are a cross between cookies and brownies.

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Scale 1x2x3x

Ingredients

10 tablespoons(140 g) salted butter
6 tablespoons (35g) cocoa powder
2 cups (360 g) semi-sweet chocolate chips
1 1/2 cups (210 g) all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/4 teaspoon (1.25 ml) fine kosher or sea salt
4 large eggs
1 1/2 cups (330 g) granulated sugar
2 teaspoons (10 ml) vanilla extract
1 package (283 g / 10 oz) sea salt caramel chips* (about 1 1/2 cups)

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Instructions

Preheat the oven to 350°F (177°C) and line 3 baking sheets with parchment paper.

Place the butter, cocoa powder, and chocolate chips in a small saucepan and melt over low heat, stirring frequently, just until everything is smooth. Alternatively, place in a microwavable bowl and melt on defrost setting, stirring every minute or so until smooth. Set aside to cool slightly.

In a small bowl, whisk together flour, baking powder, and salt until combined.

In a large bowl with an electric mixer or a stand mixer fitted with a paddle, beat the eggs and sugar on high until creamy, light yellow, and thick, about 1 minute. Beat in the vanilla. By hand, stir the flour mixture in by thirds, blending until just barely combined after each addition. Add the cooled chocolate mixture and stir just until combined. Stir in caramel chips.

Let dough sit on the counter for 10 minutes to firm up a bit. Use this time to do the dishes or answer emails. For big cookies, use a #40 (1 1/2 tablespoon) cookie scoop, scoop up dough and level by scraping the scoop firmly against the side of the bowl. (Alternatively, using a 135F scoop (1 generous tablespoon) for smaller cookies.)

Place dough on prepared baking sheet leaving about 2-inches between. Bake in preheated oven until the tops are crackly and the edges are set, 9 to 11 minutes for big cookies, 8-10 minutes for smaller.

Let the cookies sit a good 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. They will deflate while cooling. Repeat with the remaining dough.

Store in an airtight container at room temperature for up to 5 days.

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Notes

* If you don’t have sea salt caramel chips, use any chip you like — white chocolate, chocolate mint, peanut butter, etc. You can also add a tiny sprinkle of flaky sea salt to the top of each cookie to make up for the salt from the caramel chips.

These cookies freeze well.

Keywords: chocolate, brownie, cookie, salted caramel chips,