Description
A gourmet chocolate chip cookie recipe featuring a spiced dulce de leche swirl, combining soft, chewy centers with crisp edges for a sophisticated twist on a classic dessert.
Ingredients
- 226 g (1 cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 165 g (¾ cup) packed light brown sugar
- 2 large eggs, room temperature
- 10 ml (2 tsp) alcohol-free vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) fine sea salt
- 340 g (2 cups) semi-sweet chocolate chips
- 200 g (¾ cup) dulce de leche
- 2 g (½ tsp) ground cardamom
- 2 g (¼ tsp) flaky sea salt, for garnish
Instructions
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and light brown sugar together on medium speed for 2-3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- Combine Dry Ingredients: Whisk together flour, baking soda, and fine sea salt in a separate bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough using a spatula until evenly distributed.
- Prepare Spiced Dulce de Leche: Warm 150g (½ cup) of the dulce de leche in the microwave for 10-15 seconds and stir in the ground cardamom.
- Create Caramel Swirl: Layer half of the cookie dough in a bowl, drizzle half of the spiced dulce de leche over it, then repeat with the remaining dough and caramel. Gently swirl the caramel into the dough 2-3 times with a knife, leaving visible ribbons.
- Scoop and Chill Dough: Scoop rounded tablespoons of dough onto a parchment-lined sheet. Chill the dough balls for at least 30 minutes to prevent spreading during baking.
- Bake Cookies: Preheat oven to 375°F (190°C). Bake cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Garnish and Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle warm remaining dulce de leche over the cookies and sprinkle with flaky sea salt.
Notes
To achieve a chewy texture and prevent spreading, ensure both butter and eggs are at room temperature, measure flour correctly, and chill the dough for at least 30 minutes before baking. Be careful not to overmix the flour or the dulce de leche swirl.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg