The Cookies
Prep time: 30 minutes
Cook time: 13 minutes
Yields: 12 cookies
Author: Ireland Lindsay
Ingredients:
For the base:
1 1/2 sticks/ 3/4 cups (170g) unsalted butter- melted
1 cup + 2 tablespoons (210g) dark brown sugar, packed
1/4 cup granulated sugar (50g)
1 egg + 1 egg yolk, cold
1/2 teaspoon vanilla paste, extract, or bean
1 1/2 cups (205g) all-purpose flour
1 teaspoon (4g) kosher salt- I use diamond kosher
3/4 (4g) teaspoon baking soda
For the toppings:
1 cup bittersweet chocolate chunks or chips around 70%
1/2 cup (100g) granulated sugar
3 tablespoons water (30g) water
1 1/2 tablespoons butter, room temperature
1/2 teaspoon baking soda
FOR THE CARAMEL CRACK:
PREPARE a standard baking sheet with parchment and set aside. Get all your ingredients for the caramel prepped and ready as the next few steps move pretty swiftly.
INTO a medium heavy-bottomed saucepan combine the water, and granulated sugar and stir to combine. Place over medium heat and let cook till it begins to bubble and the sugar dissolves. Avoid stirring the mixture to avoid crystallization, rather gently swirl the pan occasionally to keep the mixture from burning in one spot.
CONTINUE cooking over medium heat until the mixture turns to a light amber color, about 10 minutes. The darker the color the deeper the flavor, so brown accordingly.*
*Important note: Keep in mind the residue heat from the pan will continue to cook the mixture after you take it off the heat, I take mine off a minute or 2 earlier as a buffer.
REMOVE from heat and immediately add the butter, stir to combine. Once the butter has melted and completely incorporated add in the baking soda and stir vigorously. The heat will activate the alkaline within the baking soda causing the mixture to bubble and expand. Once it has risen slightly, 30 seconds or so, pour onto the prepared baking sheet and spread slightly, not too much or you will deflate the air. Leave aside to set.
FOR THE COOKIE BASE:
PREHEAT oven to 350°F and prepare a standard baking sheet with parchment. Set aside.
INTO a large bowl combine the melted butter, dark brown, and granulated sugar. Stir to combine. Add in the one egg plus the egg yolk, and stir vigorously till emulsified. The egg holds the ability to bind the sugar with the butter so make sure to fully emulsify these 2 mixtures. Add vanilla. Once all of your wet ingredients are combined, add in the dry.
TO FINISH:
ONCE cooled take the prepared caramel crack and crush into small uneven portions- for textural variance! Combine the caramel chunks as well as the chocolate chunks thoroughly throughout the dough. The cookies will be better the next day once the dough has time to set up and develop flavor, of course, you can bake them straight away as well.
USING a 2-inch cookie scoop, portion 2 inches apart on the prepared baking sheet, and bake for 10-13 minutes or until golden, the edges are set. Best eaten right out of the oven, warm. Store portioned dough balls in the refrigerator for up to 1 month or in the freezer for up to 3 months.
Recipe by @IreBakes
