Name: Salted Caramel Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 20
Cuisine: American
Ingredients: 2 cups minus 2 tablespoons cake flour (or all-purpose flour); 1 2/3 cups bread flour; 1 ½ teaspoons baking powder; 1 ¼ teaspoons baking soda; 1 ½ teaspoons salt; 1¼ cups unsalted butter, room temperature; 1 cup granulated sugar; 1 cup jaggery; 1/2 cup dark brown sugar*; 2 eggs**; 2 tsp vanilla extract; 3/4 lb milk chocolate chips or feves; 1/2 lb caramel chips (I used Ghirardelli Caramel Chips); fluer de sel or sea salt

Description

Gooey Salted Caramel Chocolate chip cookies inspired by Jacques Torres’s famous chocolate chip cookie recipe! Makes 4 dozen cookies

Ingredients

Units Scale

2 cups minus 2 tablespoons cake flour (or all-purpose flour)
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 1/4 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup jaggery
1/2 cup dark brown sugar*
2 eggs**
2 tsp vanilla extract
3/4 lb milk chocolate chips or feves
1/2 lb caramel chips (I used Ghirardelli Caramel Chips)
fluer de sel or sea salt

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Instructions

Whisk cake flour, bread flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
In the bowl of your mixer or a large bowl, cream butter and sugars on medium speed until light and fluffy, ~ 8 minutes. Add eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla extract and mix. Add dry ingredients and mix on low until the dough just comes together. Fold in your chocolate and caramel chip until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 36 hours, or as long as 72 hours.
Pre-heat your oven to 350°F. Line a baking sheet with parchment paper.
Take 2 tbsp of dough and roll it into a ball (1.5 oz each) and place on the parchment-lined baking sheet 2 inches apart. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 14 minutes,no longer, no earlier! Rotate the baking tray 180 degrees at the 7-minute mark.
Allow the cookies to cool on your baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days!

Notes

Adapted from Jaques Torres New York Times article
If you don’t have jaggery you can substitute with muscovado sugar or additional 3/4 cup of dark brown sugar
You can replace the egg with 1/2 cup of applesauce or flax egg

Prep Time: 15 mins
Cook Time: 14 mins
Category: Dessert
Cuisine: American