Description
This brown sugar cookie recipe creates rich, chewy cookies with visible streaks of homemade salted caramel. The use of dark brown sugar provides deep flavor and moisture, while the specific swirling technique ensures distinct, gooey caramel ribbons in every bite.
Ingredients
- 170g (0.75 cup) unsalted butter, softened
- 150g (0.75 cup) dark brown sugar, packed
- 50g (0.25 cup) granulated sugar
- 1 large egg, room temperature
- 5ml (1 teaspoon) vanilla extract, alcohol-free
- 225g (1.75 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 2g (0.5 teaspoon) fine sea salt
- 100g (0.5 cup) granulated sugar (for caramel)
- 30ml (2 tablespoons) water (for caramel)
- 55g (0.25 cup) unsalted butter, cold and cubed (for caramel)
- 60ml (0.25 cup) heavy cream, warmed (for caramel)
- 3g (0.5 teaspoon) flaky sea salt (for caramel)
Instructions
- Prepare the Salted Caramel: Combine 100g sugar and water in a saucepan over medium-high heat. Swirl occasionally until the mixture turns a deep amber color (8-10 minutes); watch carefully to avoid burning. Remove from heat, then slowly whisk in the cold, cubed butter until melted. Gradually pour in the warm heavy cream, whisking continuously until smooth. Stir in the flaky sea salt and allow the caramel to cool completely until thick and pourable.
- Prepare Oven and Dry Ingredients: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper. Whisk together the flour, baking soda, and fine sea salt in a medium bowl; set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, dark brown sugar, and 50g granulated sugar on medium speed until light and fluffy (2-3 minutes). Scrape down the bowl sides as needed.
- Add Wet Ingredients: Beat in the room temperature egg and vanilla extract until fully combined, scraping down the bowl sides again.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Stop mixing immediately once the flour disappears to avoid tough cookies.
- Swirl Caramel into Dough: Divide the cookie dough into two equal portions. Drizzle approximately half of the cooled caramel over one portion. Gently fold the caramel into the dough 1-2 times with a spoon or spatula to create distinct ribbons. Repeat this process with the remaining dough and caramel portion.
- Portion and Bake: Scoop 40g (2-tablespoon) balls of swirled dough onto the prepared baking sheets, spacing them 5cm (2 inches) apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To achieve perfect caramel ribbons, cool the caramel completely before swirling. Avoid overmixing the dough when adding the dry ingredients to prevent a tough texture. For chewier cookies, ensure you underbake them slightly by removing them while the centers are still soft. If cookies spread too much, chill the portioned dough balls for 30 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg