Chewy, salty, chocolaty and salted caramel filled.
UH. These cookies are IT. Believe me when I tell you that these are one of my favorite Whisking Kitchen recipes EVUUUR. Yup, that good my friends.
I’ve got quite at attachment with chocolate chip cookies. There aren’t too many chocolate chip cookies that I walk by and don’t indulge in. I don’t say this often but they are kind of perfect when it comes to the dessert world. I’m all for the gourmet and delicate desserts but I am just as happy with a chocolate chip cookie in front of me.
I love giving you guys recipes that are absolute crowd pleasers and REALLY make you feel like you know what you’re doing in the kitchen. After you make this cookie you won’t believe how easy and how accomplished you will feel after making cookies like this.
A ‘filled’ cookie automatically bumps up your cookie game.
You suddenly went from ‘ohhh cookies!’ to ‘wow, these are amazing’ and believe me when I tell you I even got this response out of my grandma and grandmas are like the queen of making cookies. So I felt pretty accomplished. The graphic designer at work also offered to pay me to make him and his roommates a batch. If that isn’t funny enough… he was actually dead serious.
I’m telling you these cookies are like crack. Crack Cookies. If that is a thing without it actually being a thing, then these are them. Makes sense right? Ha!
You’re probably wondering, what in the hell is so good about these cookies?
Alright detail one, brown butter! Brown butter is like even better than vanilla extract for cookies. It gives the cookies this rich and robust flavor that normal butter doesn’t add.
Detail two! The salted caramel filled in the middle. This one is self explanatory! It’s like putting on your favorite jacket and then finding $10 in the pocket that you didn’t know you had. Yup, same as that feeling.
Detail three! DARK chocolate chips. Not too sweet, not too bitter. The perfect balance for the perfect cookie.
Last but not least, the salt (insert googly eye emoji here). In plain terms, I freaking love the salt.
It is my FAVORITE part on a chocolate chip cookie. Always add the salt on top, K?!
1 Cup / 2 Sticks of unsalted butter
2 1/2 Cups of all purpose flour
1 Teaspoon of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of course salt
1 Cup of dark brown sugar
1/2 Cup of white granulated sugar
2 Teaspoons of pure vanilla extract
3/4 Cup of dark chocolate chips
1 Cup of Bourbon Salted Caramel
+Course sea salt for topping
Preheat oven to 350 degrees and line a baking sheet with parchment or spray with nonstick spray
Heat butter in a sauce pan on medium heat for 5-10 minutes, consistently stirring. Butter will boil, reach a foamy phase and then turn to an amber color. Once amber color is achieved scrape bottom for extra brown bits and transfer to a separate bowl to cool for 20-30 minutes.
While butter is cooling, combine dry ingredients: flour, baking powder, baking soda, and salt. Stir dry mixture and set aside. In a mixing bowl fitted with a stand mixer or hand mixer combine sugars, vanilla extract and eggs. Mix until combined. Add in cooled brown butter to sugar mixture. Add in dry flour mixture to wet sugar mixture in three batches, mixing after each addition. Remove from mixer and stir in dark chocolate chips.
Roll 1 inch balls as the base of the cookie and place on cookie sheet. In the center make an indent on each piece of cookie dough and fill with one teaspoon of bourbon salted caramel. Make a remaining 1 inch cover for top of cookie that will go over the salted caramel. Continue filling and covering for each cookie. Bake for 9-11 minutes. 9 minutes will leave you with a ridiculous soft cookie and 11 minutes will leave you with a crispier cookie. 10 minutes is the sweet spot, literally.
Let cookies cool for five to ten minutes on baking tray and transfer to wire rack to continue cooling. Sprinkle with course sea salt and serve with big glass of cold milk.
Keywords: chocolate chip cookie, caramel, salted