Ultimate Salted Caramel Chocolate Chunk Cookies: A Guide to Chewy Perfection
This weekend, a craving for something truly decadent hit me. While my beloved Jewel Gourmet Turtle Cookies always satisfy, I wanted to explore a new horizon of flavor and texture – something with a buttery vanilla base, generous chocolate chunks, and that irresistible gooey caramel pull. The result? These incredible Salted Caramel Chocolate Chunk Cookies, a truly transformative twist on a classic, designed for maximum indulgence!
These aren’t just any cookies; they’re thick, substantial masterpieces, loaded with generous chocolate chunks (or wafers, if you prefer a different melt) and pockets of delightfully melted Werther’s caramels. The finishing touch? A delicate sprinkle of flaky Maldon sea salt, which brilliantly cuts through the sweetness and elevates every bite. Of course, if you’re not a fan of salted caramel (a good friend of mine insists on no salt!), feel free to skip this step, but I highly recommend giving it a try for that perfect balance of sweet and savory.
Achieving the Perfect Chewy Texture: The Flour Blend Secret
The quest for the ultimate chewy cookie often begins with the right flour. For this particular recipe, I’ve found a secret weapon: a strategic blend of all-purpose flour and bread flour. This isn’t just a whim; it’s a carefully considered choice to slightly “bump up” the gluten level, resulting in a cookie that boasts a wonderfully chewy interior without being tough. All-purpose flour provides the necessary structure and tenderness, while the higher protein content of bread flour contributes to that desirable elasticity and chew.
The difference in texture this blend creates is subtle but significant, turning a good cookie into a truly exceptional one. If your pantry doesn’t stock bread flour, don’t fret! You can absolutely make these cookies entirely with all-purpose flour by using an additional ¾ cup (making a total of 1 ¾ cups all-purpose flour). However, do note that using only all-purpose flour might yield a slightly softer crumb, while using entirely bread flour could result in a cookie with a noticeably thicker crust. Experimentation is always fun, but for that ideal chewy balance, the blend is my go-to.
The Gooey Heart: Mastering Melted Caramels in Cookies
The stars of these cookies, alongside the chocolate, are the luscious, melted caramels. Getting that perfect gooey pocket requires the right type of caramel and a little preparation. I’ve tested this recipe extensively with Werther’s Soft Caramels, and they truly melt beautifully, creating pockets of liquid gold within each cookie. Their incredibly soft texture means they might become a bit too pliable at room temperature, making them difficult to unwrap and chop. A clever trick is to pop them in the refrigerator or even the freezer for a short period before you begin unwrapping and cutting them into manageable pieces. This firms them up just enough to handle without becoming a sticky mess.
Beyond Werther’s, I also achieved excellent results with Sanders caramels. While the caramel from Sanders didn’t spread quite as dramatically as the Werther’s, it still melted wonderfully, adding a rich, buttery note. An added bonus with Sanders (if you opt for the chocolate-covered variety) is the extra layer of chocolate, which certainly isn’t a downside in a chocolate chunk cookie! When selecting your caramels, look for “soft” or “chewy” varieties, as harder caramels may not melt as effectively or could create an unpleasantly hard spot in your soft cookie.
The Art of Patience: Why Chilling Cookie Dough Matters
While the allure of immediate cookie gratification is strong, chilling your cookie dough is a step that truly elevates the final product, transforming a good cookie into a great one. Is it 100% absolutely necessary? No, you can bake them right away. But trust me when I say the results are worth the wait. Chilled dough prevents excessive spreading, ensuring your cookies bake up thicker and retain that desirable chewy center.
Beyond texture, chilling allows the flavors in the dough to meld and deepen. The fats in the butter solidify, leading to a slower spread in the oven and more evenly baked cookies. This also gives the flour more time to fully hydrate, resulting in a more tender and flavorful crumb. You’ll notice a richer, more complex taste profile in chilled cookies. Plus, working with chilled dough makes portioning a breeze, allowing you to easily form large, impressive dough balls that will bake into beautifully thick cookies. Even a short chill of 30 minutes can make a noticeable difference, but for optimal results, aim for at least an hour, or even overnight if time allows.
The Magic of Salted Caramel and Chocolate: A Timeless Pairing
What is it about salted caramel and chocolate that makes them such an iconic duo? The combination offers a symphony of tastes: the deep, slightly bitter notes of chocolate, the rich, buttery sweetness of caramel, and the bright, mineral pop of sea salt. This interplay creates a highly addictive flavor profile that appeals to nearly everyone. The salt doesn’t just enhance the sweetness; it also balances it, preventing the cookie from being overly cloying and encouraging you to reach for just one more.
Choosing Your Chocolate: Chunks vs. Chips
The type of chocolate you use can significantly impact your cookies. While chocolate chips are convenient, chocolate chunks (or even a chopped high-quality chocolate bar) offer a more luxurious experience. Chunks melt into larger, more irregular puddles of chocolate, providing pockets of intense flavor and a beautiful visual appeal. Bittersweet chocolate is my preferred choice for these cookies, as its slight bitterness perfectly complements the sweetness of the caramel and the rich vanilla base. You could also experiment with milk chocolate for a sweeter profile or a mix of both for added complexity.
Pecan Perfection: The Crunch You Crave
Adding roasted pecan halves introduces a delightful textural contrast and a warm, nutty flavor that pairs exquisitely with the caramel and chocolate. Roasting the pecans beforehand is a crucial step; it brings out their natural oils and deepens their flavor, making them more aromatic and flavorful than raw pecans. Coarsely chopping them ensures you get a satisfying crunch in almost every bite without overwhelming the other components. If pecans aren’t your preference, walnuts or even a sprinkle of toasted almonds could also work beautifully.
Expert Baking Tips for Flawless Cookies
- **Accurate Measurement:** Especially for flour, use a kitchen scale for precision (grams are provided in the recipe for this reason). If using measuring cups, spoon the flour into the cup and level it off rather than scooping directly from the bag, which can compact it.
- **Butter Temperature:** Whether cold or room temperature, ensure your butter is in chunks as specified. Cold butter will take longer to cream but results in a lighter, fluffier texture, while room temperature butter creams faster.
- **Don’t Overmix:** Once the flour is added, mix only until just combined. Overmixing develops too much gluten, leading to tough cookies.
- **Oven Thermometer:** Ovens can vary wildly. An inexpensive oven thermometer ensures your oven is truly at 350°F (175°C), which is crucial for even baking.
- **Parchment Paper:** Always use parchment paper on your baking sheets. It prevents sticking, promotes even baking, and makes cleanup a breeze.
- **The “Still Soft” Rule:** For chewy cookies, remove them from the oven when the edges are golden brown but the centers still look slightly underbaked and soft. They will continue to set on the hot baking sheet for a few minutes before transferring to a wire rack.
Storage and Enjoyment: Keeping Your Cookies Fresh
These salted caramel chocolate chunk cookies are best enjoyed warm, ideally with a glass of milk or a cup of coffee. However, they store wonderfully too! Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. To revive that fresh-baked gooeyness, pop them in the microwave for 10-15 seconds before serving. You can also freeze baked cookies for longer storage; just thaw at room temperature or gently reheat.
- Salted Brownies
- Salted Butterscotch Blondies
- Salted Caramel Chips Biscotti
- Caramel Pecan Pie with Melted Caramels
- Caramel Filled Oatmeal Chocolate Chip Bars (Small Batch)
Recipe: Salted Caramel Chocolate Chunk Cookies
Salted Caramel Chocolate Chunk Cookies
Anna
Pin Recipe
Ingredients
- 18 or so Soft caramel candies (Werthers or Sanders)
- 1 cup all-purpose flour (130 grams)
- ¾ cup bread flour (105 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 10 tablespoons unsalted butter, cold or room temperature, cut in chunks (140 grams)
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup chocolate chunks or bittersweet chips (or a mix)
- 1 cup roasted pecan halves, coarsely chopped
Instructions
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To make them easier to handle, put the wrapped caramels in the freezer briefly (about 15-20 minutes) until they are firm. Werther’s caramels can become very soft at room temperature, making them sticky to unwrap and chop.
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In a medium bowl, very carefully measure the flours. Whisk together the all-purpose flour, bread flour, baking soda, baking powder, and salt until thoroughly combined. Set this dry mixture aside.
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Using an electric mixer fitted with a paddle attachment, cream the butter and both sugars together until the mixture is very light and fluffy, which should take about 2-3 minutes. If using cold butter, cut it into small chunks before creaming; the process might take a little longer. Add the egg and mix on low speed or by hand just until it is fully blended into the butter mixture. Stir in the pure vanilla extract. Increase the mixer speed to medium-high and beat for one minute, making sure to scrape down the sides of the bowl to ensure everything is well incorporated.
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Reduce the mixer to its lowest speed (or mix by hand) and gradually stir in the dry flour mixture until just combined. Be careful not to overmix. Follow this by gently folding in the roasted pecans and chocolate chunks/chips. Scoop out large mounds of dough (about 2-3 tablespoons each) onto dinner plates or a parchment-lined baking sheet. Unwrap the chilled caramels and chop them in half or thirds. Gently poke these caramel pieces into the shaped cookie dough balls. Cover the dough with plastic wrap and chill for at least 30 minutes, or up to 24 hours, or proceed to bake immediately if preferred.
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Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a baking sheet lined with parchment paper, ensuring they are spaced at least 2 inches apart to allow for spreading. Bake for 13-15 minutes, or until the edges are golden brown but the centers still appear slightly soft and gooey. This indicates a perfectly chewy cookie. Transfer the hot cookies to a wire rack to finish cooling. While still warm, sprinkle them with a touch of flaky sea salt, preferably a gourmet salt like Maldon, to enhance the caramel flavor.