I liked the taste and texture of this cookie. The key is to underbake it; otherwise it'll just be another typical chocolate chip cookie. I added caramel bits to make up for the caramel powder and the texture of the cookie was dense enough to bear it which gave it added chewiness. I'd like to try the way A Lil Sugar had it though as I don't think you can go wrong with caramel flavor. Plus the sprinkling of fleur de sel on the cookie was pure genius and a nice offset to the sweetness of the cookie. I normally don't like salty/sweet combinations but it worked in this cookie.
1 cup butter (2 sticks/8 ounces)
3/4 cup sugar
1 cup packed light brown sugar
2 large eggs
1 1/2 tablespoons vanilla extract
1/4 cup caramel sauce (I used Trader Joe's salted caramel)
3 7/8 cups bread flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup caramel bits
1 1/2 cup chocolate chunks
Fleur de sel for sprinkling
- Preheat oven to 350 degrees F. In a stand mixer, beat the butter and sugars until well combined. Beat in eggs, vanilla, and caramel sauce until well combined.
- Place all dry ingredients in a bowl (flour, salt, baking soda) and whisk together. Add slowly to wet ingredients mixing until everything is combined. Mix in chocolate chunks and caramel bits.
- Using a large cookie scoop (ice cream scoop will work) place on baking sheets. Using the pointed end of a meat mallet, press cookie down to make the indentations. Lightly sprinkle with fleur de sel before baking. Bake 10 - 12 minutes or until edges are golden brown and middles no longer look raw. Do not overbake. (You can also form the dough into balls, make the indentations with the meat mallet then freeze the cookies overnight or for several hours before baking.)