Chocolate Chunk Cookies with Smoky Salted Caramel

These decadent cookies combine dark chocolate chunks with a smoky caramel for a nuanced version of a classic recipe. Don’t be intimated by making your own caramel, the depth of flavor you achieve in a homemade version is worth a couple extra steps. The caramel sauce can be prepared ahead of time and stored in the fridge for up to two weeks. Simply re-heat in a small saucepan until you reach drizzling consistency.  

Cookies

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

1 teaspoon kosher salt

2 teaspoons vanilla extract

2 large eggs, room temperature

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups dark chocolate chunks

Smoky Caramel Sauce

1 cup granulated sugar

6 tablespoons unsalted butter, room temperature

1/2 cup heavy cream, room temperature

Coarse smoked sea salt

For the cookies:

Preheat oven to 375°F.

Place the butter, granulated sugar and brown sugar in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 5 minutes. Add the salt, vanilla and eggs and beat until well incorporated, about 2 minutes longer.

Place the flour, baking soda and baking powder in a separate mixing bowl and whisk to combine. Stir in the chocolate chunks. Add the flour mixture to the batter. Beat on low speed until just blended, about 1 minute.

Using a cookie scoop, divide the dough into balls about 3 tablespoons in size. Place the cookie balls on a non-stick baking sheet, leaving at least 2 inches between them.

Bake in preheated oven until the cookies are set and just beginning to brown on the edges, about 8-10 minutes.  Let sit on the pan for about 2 minutes before transferring to a baking rack to cool.

For the caramel:

While the cookies are baking, make the caramel sauce. Place the granulated sugar in a heavy saucepan set over medium heat. Stir constantly with a wooden spoon until the sugar melts and caramelizes into a thick, brown liquid, about 10 minutes.

Remove the saucepan from the heat, add the butter and continuously stir to combine. Return the saucepan to the heat and cook one minute. Slowly pour in the heavy cream while continuing to stir constantly. Let the mixture boil for one more minute longer and then immediately remove the saucepan from the heat.

Place a small amount of smoked sea salt into a salt mill. Set to a fine grind and grind the salt into a small bowl.  Add 1 teaspoon of the finely ground salt to the caramel sauce and stir until dissolved.

Once the cookies have cooled, drizzle with the caramel sauce to serve and garnish with additional coarse smoked sea salt if desired.