Brown Butter and Salted Caramel Cookies

Ingredients

Yield:

Two Dozen Cookies

• Caramel

  • 1/2 cup (113 grams) unsalted butter (1 stick)
  • 1/2 cup (120 ml) heavy cream
  • 3 tablespoons water
  • 1/4 cup (60 ml) light corn syrup
  • 1 cup (200 grams) sugar
  • 1/2 teaspoon course or flaked sea salt

• Cookie

  • 1 cup of butter divided into 2 x 1/2 cup portions
  • 1 cup light brown sugar
  • 2 tsp quality vanilla extract (no artificial)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 and 1/4 cups AP flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Preparation

Difficulty:

Medium

Time:

45 Minutes

1. For the Caramel...

   1. In a tall sided sauce pan, combine water, sugar, and corn syrup
   2. Using a candy thermometer to check the temperature, bring to a boil and cook to 340F
   3. Do not stir the ingredients
   4. Swirl the pan lightly a few times throughout cooking to prevent hot spots from forming
   5. When the temperature reaches 340F, take off the heat and stir in the heavy cream and butter
   6. It will begin to bubble and rise but will subside after a few moments
   7. Return to the heat and cook to 240F or the soft ball stage
   8. This will yield a soft a chewy caramel
   9. Pour into a heavily greased 8"x8" baking sheet
   10. Cool at room temperature for 30 minutes then sprinkle with salt
   11. Sit at room temperature for an additional 60 minutes before using

2. For the Cookie...

   1. Preheat the oven to 350F
   2. In a small sauce pan over medium heat, begin to brown a 1/2 cup butter
   3. The butter should turn a dark brown colour and should have a nutty aroma
   4. Pour into a bowl, cool down at room temperature and reserve
   5. In the bowl of your mixer combine the remaining half of your butter and the brown sugar
   6. Set your mixer to high speed and cream the butter/sugar mixture for 5 minutes or until it becomes light and fluffy
   7. Turn off the mixer and add in the cooled brown butter and granulated sugar
   8. Continue to beat on high for another 2 minutes and add the large egg and egg yolk one at a time
   9. The texture should be light, fluffy and very soft
   10. Sift dry ingredients together and divide into 3 equal portions
   11. Turn mixer down to low and add the dry ingredients in 3 separate batches
   12. Before adding the next batch, ensure that the first batch is mixed well
   13. Mix until combined and turn off the mixer
   14. Fold in chocolate chips with a rubber spatula
   15. Remove the dough from the mixing bowl, wrap tightly with cling film and let rest in the fridge for a minimum of 30 minutes