Sometimes TD will wander into the kitchen when I’m baking, survey the land of often strange ingredients and ask with a sigh, “why can’t you just make chocolate chip cookies?”
He’s basically asking me why I can’t be normal. We’ve been together for 19 years. You’d think he would have stopped asking by now.
But. I am sympathetic to his plight. He’s just looking for a tasty treat while I’m attempting world baking domination with dried hibiscus and tahini.
Earlier this summer, I offered up a peace flag in chocolate chip cookie form. Recognizable enough that TD wouldn’t have to guess the mystery ingredient but just extra enough to keep with my own baking agenda: brown butter caramel crispy chocolate chip cookies.
I told you I am fixated on these nearly-burned but not quite caramel crispies. Add in some brown butter and lots of chocolate and you’ve got an impressive Z score.
Because normal is boring.
Brown Butter Caramel Crispy Chocolate Chip Cookies
Note–you could make the dough and bake in the same day. I happen to like to let my dough marinate over night (or a month in the freezer after I scoop into balls). I’ve written the recipe for an overnight–but do what you want.
- 1 C (8 ounces) brown butter at room temp (need the recipe? brown butter)
- 1 C packed golden brown sugar
- 1/2 C granulated sugar
- 1 egg plus 1 egg yolk
- 1 tsp vanilla
- 2 1/8 C all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 12 ounces (regular sized package) chocolate chips
- 1 1/2 C (or to taste) caramelized crisps (link for recipe)
- In a medium bowl, sift together flour and baking soda. Whisk in salt and set aside.
- In the bowl of a standing mixer, add butter. Cream for a couple of minutes.
- Add both sugars, cream for another couple of minutes, scraping down the bowl as you go.
- Beat-in egg and egg yolk one-at-a-time. Beat-in vanilla.
- Pull bowl from standing mixer and gently fold-in flour mixture until nearly combined.
- Fold-in chocolate chips and caramelized rice.
- Using a scoop of desired size (I like a #40 or just under 2 TBS scooper) scoop dough into domes. Line domes onto a baking sheet (separate layers with two parchment sheets), wrap in plastic wrap and refrigerate over night. Once the cookie domes are cold, you can easily transfer them to a freezer ziplock bag and store for one-off baking for up to a month. Just add a couple of minutes to the cook time.
- Preheat oven to 350 degrees. Line backing sheets with parchment.
- Please dough domes on baking sheets leaving a couple of inches between each for spread.
- Bake in oven two-sheets at a time, rotating halfway through. In my ovens, these usually cook in about 10 minutes.