Featured Recipe
Chunky Caramel Chocolate Cookies
By Kate
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Rich brown sugar dough folded with chopped caramel chocolates. Combines melted butter for chew, brown and white sugars for balance. Vanilla and eggs beaten light for texture. Flour sifted with baking soda and salt to keep dough airy. Rolos chopped to uneven chunks, melting in pockets during bake. Baked low and slow on parchment-lined insulated sheets. Edges turn just toasted, centers soft and gooey. Transfers cool gently to avoid breaking. Sweet, salty, caramel bursts with milk chocolate. Stretch times slightly depending on oven type. Substitutions and tips included for common kitchen setups.
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Prep:
12 min
Cook:
17 min
Total:
29 min
Serves:
24 servings
cookies
desserts
baking
Introduction
Brown sugar caramel candy pieces folded into butter-rich dough. Melted butter for chew but cool before mixing so eggs don’t cook. Vanilla eggs beaten enough to lighten but not break structure. Sift flour and leaveners to keep texture open. Rolos chopped unevenly for bursts of gooey caramel. Oven temp a bit lower than usual for gentler baking, edges just toasted, centers still slightly under. That’s the sweet spot. Almost underdone but set. Parchment on insulated pans to stop scorching. Cookies want room to spread, so space dough well. Cool gently or centers break like glass. Substitutions for butter types or caramel candies included, with nuts as a simple twist. Watch dough softness and chilling times for best result. Practical kitchen guidance over fluff. The method shapes texture, flavor, bite. No guesswork beyond knowing your tools and dough.
Ingredients
About the ingredients
Butter is melted for chew—depending on your stove, use unsalted to avoid over salty batches. Dark brown sugar brings caramel depth, but light brown also works, shifting taste lighter. Sizes and brands of caramel chocolates vary; chop unevenly for best texture contrast. Nuts optional but add crunch and contrast well with soft caramel. Flour measured by weight preferable but level with spoon if no scale. Sifting dry ingredients avoids pockets of salt or uneven rising. Substitute baking soda with baking powder if nothing else, but changes rise dynamic slightly. Eggs at room temp mix better and hold air more evenly, so pull out ahead of time. Parchment preferred; silicone mats can alter bottom browning, so adjust heat if using.
Method
Technique Tips
Preheat and bake temperatures always need adjustment based on your oven’s hot spots; trust visual and tactile clues—edges should just brown, but centers wobble slightly when you jiggle the pan. Melted butter and sugar cream differently—don’t overbeat or eggs will scramble or gluten will develop too tough. Folding chocolate by hand keeps chunks intact—more stirring risks melting into dough prematurely, losing the surprise bites. Dough spread controlled through spacing, chilling dough if too loose. Cooling on pan five minutes lets structure set; moving hot cookies risks crumbling. Use thin spatula to transfer, lift flat. Watch for burnt bottoms—a tell you need to lower temp or insulate baking sheet. Baking times fluctuate based on dough size and pan material; visually judge doneness rather than timer. Store in airtight container or freeze dough balls for fresh baking on demand.
Chef's Notes
- 💡 Keep those Rolos unevenly chopped. Small chunks can melt completely, leaving you with no caramel surprise. Larger pieces give texture.
- 💡 Watch your baking time. Visual cues matter. Once edges are lightly toasty, pull them out even if they seem too soft at center.
- 💡 Experiment with sugars. Use either dark brown or light brown. Each brings a different depth, adjust based on preference.
- 💡 Dough too sticky? Chill it. Fifteen minutes helps firm it up. Enough time to add flour if needed. Don't skip this.
- 💡 Cooling cookies on pan is essential. Let them settle five minutes, prevents breaking. Gentle handling key for warm cookies.
Kitchen Wisdom
Why are my cookies flat?
Dough too warm could be the issue. Chill the dough, or add a bit more flour. This helps fight spreading.
Can I use salted butter?
Yes, but be cautious with added salt. Position in the balance. Adjust if necessary for the sweet-salty combo.
How do I store leftover cookies?
Airtight container at room temp keeps them fresh. For longer storage, freeze unbaked dough. Thaw before baking.
What if I don't have brown sugar?
Swap with granulated sugar, works fine. Will slightly alter flavor, but cookies will still hold up.
