The Jewel Gourmet Turtle Cookies were on my mind this weekend, but rather than make another batch I decided to try making a buttery vanilla flavored version. So here they are, Salted Caramel Chocolate Chunk Cookies!
These are pretty thick cookies with chocolate chunks (or wafers) and melted Werther's caramels. I had some Maldon salt so I added it, but if you're not a salted caramel person, you can skip the finishing touch. Mentioning because a good friend says she doesn't like salt on her caramel.
Best Type of Flour
For this recipe I mixed all-purpose flour with bread flour just to bump the gluten-level up a bit and make the cookies a little chewier. It's a very subtle difference in texture, so if you don't have any bread flour just use another ¾ cup all-purpose (1 ¾ cup total). You could also make the cookies entirely with bread flour, but they'll have a thicker crust.
Melted Caramels in Cookies
I tested these with Werther's Soft Caramels which melt perfectly in cookies. They are so soft that you might need to refrigerate or even freeze them a little before unwrapping and chopping. I also tested a few with Sanders, which also worked well. The caramel didn't spread as dramatically, but it did melt, and the extra chocolate from the coating wasn't exactly a bad thing.
Chilling The Dough
Chilling the dough is not 100% absolutely necessary, but the cookies brown a little better and bake up a little thicker with chilled dough. And you can portion the dough balls as big as you like.
Recipe
Salted Caramel Chocolate Chunk Cookies
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
- Put the wrapped caramels in the freezer briefly so they'll be firm. The Werthers can get very soft at room temperature.
- Measure the flour very carefully and whisk together flours, baking soda, baking powder and salt. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 2-3 minutes. If using cold butter, cut it into chunks. The creaming process will take a little longer. Add egg and mix on low or by hand just until blended. Stir in the vanilla. Increase mixer speed and beat for one minute, scraping the side of the bowl.
- Using lowest speed (or by hand) stir in the flour mixture, followed by the pecans and chocolate. Scoop out large mounds of dough onto dinner plates. Chop or caramels in half or thirds and poke the caramels into the shaped cookies. Cover with plastic wrap and chill until ready to bake or bake right away.
- Preheat oven to 350 degrees. Arrange dough on baking sheet spacing 2 inches apart. Bake 13-15 minutes until golden brown but still soft. Transfer cookies to a wire rack to finish cooling. Sprinkle with salt, preferably fancy salt like Maldon.
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