Browned Butter Caramel Chocolate Chip Cookies
Aug 8, 2013 1:04:31 GMT -5
Post by PurplePuppy on Aug 8, 2013 1:04:31 GMT -5
Browned Butter Caramel Chocolate Chip Cookies
Ingredients:
1 cup of unsalted butter
1 cup dark brown sugar, packed
1/3 cup white sugar
1 egg + 1 egg yolk
2 Tbs. heavy cream
1 Tbs. vanilla
1 tsp. coconut extract
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz. bag of chocolate chips or chunks
For topping:
1 1/4 cup toasted coconut, divided
24 Kraft caramels, or about 2/3 bag of the caramel bits
1/4 cup heavy cream
Instructions:
Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.
In a medium saucepan, melt the butter and continue to cook, stirring often, until it turns brown. Watch carefully! Pour it into a bowl and let it cool.
In a separate bowl, combine the flour, baking soda, and the salt.
After the butter is cooled, add the sugars and beat well; then add the egg and egg yolk, vanilla, coconut extract, and cream. Beat on low speed until mixed.
Using a low speed, pour the dry ingredients into the butter/sugar mixture. Stir in the chocolate chips and one cup of the toasted coconut.
Place about a tablespoon of the dough on the cookie sheets, leaving about 2" between them. Bake for about 10-12 minutes, until golden brown on the edges.
Cool the cookies on the baking sheets for about a minute, and then move them to a wire rack to cool completely.
Combine the caramels (or caramel bits) and the cream in a small saucepan, and place on medium heat. Stir constantly until the caramels are melted and the mixture is well blended.
Drizzle the caramel over the cookies, and sprinkle the remaining toasted coconut on top.
Ingredients:
1 cup of unsalted butter
1 cup dark brown sugar, packed
1/3 cup white sugar
1 egg + 1 egg yolk
2 Tbs. heavy cream
1 Tbs. vanilla
1 tsp. coconut extract
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz. bag of chocolate chips or chunks
For topping:
1 1/4 cup toasted coconut, divided
24 Kraft caramels, or about 2/3 bag of the caramel bits
1/4 cup heavy cream
Instructions:
Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.
In a medium saucepan, melt the butter and continue to cook, stirring often, until it turns brown. Watch carefully! Pour it into a bowl and let it cool.
In a separate bowl, combine the flour, baking soda, and the salt.
After the butter is cooled, add the sugars and beat well; then add the egg and egg yolk, vanilla, coconut extract, and cream. Beat on low speed until mixed.
Using a low speed, pour the dry ingredients into the butter/sugar mixture. Stir in the chocolate chips and one cup of the toasted coconut.
Place about a tablespoon of the dough on the cookie sheets, leaving about 2" between them. Bake for about 10-12 minutes, until golden brown on the edges.
Cool the cookies on the baking sheets for about a minute, and then move them to a wire rack to cool completely.
Combine the caramels (or caramel bits) and the cream in a small saucepan, and place on medium heat. Stir constantly until the caramels are melted and the mixture is well blended.
Drizzle the caramel over the cookies, and sprinkle the remaining toasted coconut on top.