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Caramel Chocolate Chip Cookies
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Description
A twist to the basic chocolate chip cookie recipe, these cookies have a distinct caramel flavor due to browned butter and brown sugar and a very chewy texture due to chopped chocolate fudge instead of chocolate chips.
Ingredients
- 4-¼ ounces, weight Butter
- 3-⅝ ounces, weight All-purpose Flour
- ½ teaspoons Baking Powder
- ⅛ teaspoons Sea Salt
- 6-¼ ounces, weight Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- 2 cups Chopped Chocolate Fudge
Preparation
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Heat butter in saucepan over medium heat until browned (nutty smell and brown color, about 5-10 minutes) and let cool slightly.
3. Whisk together flour, baking powder and salt in a small bowl.
4. Mix brown sugar, vanilla extract and browned butter in a medium bowl.
5. Mix in the egg.
6. Gently fold in the flour mixture until just combined.
7. Fold in the chopped fudge.
8. Drop tablespoonfuls of dough onto the baking sheets and bake each for 10 minutes.
9. Cool on baking sheets for 10 minutes and move to a cooling rack to cool completely.
10. Enjoy!
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3 Comments
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Helena on 2.23.2011
Because they sell butter in different sizes here, I usually use 115-120grams when a recipe calls for 1/2 cup of butter – 5grams don’t really make a difference
blonderocketsci on 2.15.2011
I think brandysvensson made a slight conversion error. One stick of butter is 4 oz = 113 grams = 8 Tbsp = 1/2 cup. Therefore, you would need just over one stick of butter (120 grams = 4.25 oz = 8.5 Tbsp = slightly more than 1/2 cup) for this recipe.
http://www.onlineconversion.com/cooking_butter.htm
brandysvensson on 2.15.2011
Awesome that it is in grams! FYI – one cup of butter equals 227 grams, sooo for this recipe you need a little under 2 cups. I’m going to try these soon!