Salted Carmel Chocolate Chunk Cookies

On the third day of cookies,

My true love gave to me,

Three Salted Carmel Chocolate Chunk Cookies.

Salted Carmel with Chocolate Chunk

These salted carmel chocolate chunk cookies are the best of both worlds you get your sweet, and salty in one bite. What could be better?  This is the most amazing dough recipe that I have found.  What’s my secret? Cornstarch!  Yes, cornstarch. Thank you Pinterest for the secret!

Making your baked cookies soft, thick, and chewy has never been easier.  Add a touch of cornstarch and dark brown sugar to your cookie dough and prepare to be amazed.  Cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and fluffy.  That along with using Dark Brown Sugar makes this my go to basic cookie recipe.  It’s the perfect soft chewy cookie!

*Mixing cornstarch with all-purpose flour will give you cake flour; cake flour is a much softer flour than regular.  The lack of high gluten content in cake flour makes the texture of your cakes and pastries much lighter. The molasses in the dark brown sugar makes them chewier because there is less crystallization when baking.

While there is no cake flour in these cookies, you are getting the same soft-effect by mixing cornstarch with all-purpose flour. Moving along…

You can pick whatever mix-in’s you like. I love carmel and chocolate but carmel and apple chunks with a dash of cinnamon is a close second. These salted carmel chocolate chunk cookies are sure to be a hit this holiday season!

Ingredients

Ingredients:

3/4 C (1.5 sticks) Butter, softened to room temperature

3/4 C Dark Brown Sugar

1/4 C Granulated Sugar

1 Large Egg

1 tablespoon Vanilla Extract

2 C Flour

2 tablespoons Cornstarch (aka secret ingredient)

1 teaspoon Baking Soda

1/2 teaspoon sea salt

1 C Chocolate Chunks

1 C Carmel pieces (Kraft makes them they are the size of a pea)

1 tablespoon sea salt (for the tops)

 

Directions:

In a stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the dark brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

Combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chunks and carmel pieces, mix for about 5 seconds until evenly disbursed.

Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. Lightly sprinkle them with the sea salt.  They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

Salted Carmel Chocolate Chunk Cookies
Author: 
Recipe type: Holiday Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ¾ C (1.5 sticks) Butter, softened to room temperature
  • ¾ C Dark Brown Sugar
  • ¼ C Granulated Sugar
  • 1 Large Egg
  • 1 tablespoon Vanilla Extract
  • 2 C Flour
  • 2 tablespoons Cornstarch (aka secret ingredient)
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea salt
  • 1 C Chocolate Chunks
  • 1 C Carmel pieces (Kraft makes them they are the size of a pea)
  • 1 tablespoon sea salt (for the tops)
Instructions
  1. In a stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the dark brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  2. Combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chunks and carmel pieces, mix for about 5 seconds until evenly disbursed.
  3. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon.
  5. Lightly sprinkle them with the sea salt. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

 

Salted Carmel with Chocolate Chunk

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