Prepare to meet your new favorite cookie! These Gooey Caramel Chocolate Chunk Cookies are an absolute dream come true for anyone who loves the irresistible combination of rich chocolate and pockets of melted, chewy caramel. Imagine a soft, slightly crisp-edged cookie, bursting with chocolate, and then – boom! – a luscious, molten caramel surprise in the middle. It’s pure cookie bliss!
Why These Gooey Caramel Chocolate Chunk Cookies Are a Must-Try
Beyond their incredible taste, these cookies offer a delightful textural experience. The contrast between the tender cookie base, the melty chocolate chunks, and the super gooey caramel centers makes every bite exciting. They’re perfect for dessert, a special treat, or sharing with friends and family (if you can bear to part with them!).
Ingredients You'll Need
Gathering your ingredients is the first step to cookie perfection. You'll need pantry staples like flour, baking soda, butter, and sugars, alongside the stars of the show: plenty of chocolate chunks and those delightful soft caramel candies.
Tips for Perfect Gooeyness
- Don't Overbake: This is the golden rule for gooey cookies! Pull them from the oven when the edges are set and lightly golden, but the centers still look soft.
- Room Temperature Butter: Ensuring your butter is properly at room temperature (soft but not melted) is crucial for a smooth, creamy dough that bakes evenly.
- Halved Caramels: Cutting the soft caramel candies in half before pressing them into the dough helps them melt more beautifully and create those signature gooey pockets.
Step-by-Step: How to Make Them
Follow these simple steps to create a batch of cookies that will disappear faster than you can say "caramel-chocolate-chunk!"
Variations and Customizations
While these cookies are perfect as they are, feel free to get creative! Add a sprinkle of sea salt on top before baking to enhance the rich flavor of caramel. You could also experiment with different types of chocolate, such as white chocolate chunks, or add a handful of chopped nuts like pecans or walnuts for an extra layer of texture.
Storage and Freezing Tips
Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness. If you want to enjoy them warm and gooey later, a quick 10-15 seconds in the microwave works wonders. You can also freeze baked cookies for longer storage; just thaw at room temperature or gently reheat.
Frequently Asked Questions
Got questions? We've got answers to help you master these delicious cookies!
These Gooey Caramel Chocolate Chunk Cookies are more than just a recipe; they're an experience. Get ready to bake, indulge, and share the joy of these truly spectacular treats!
FAQs
Can I use pre-made caramel bits instead of soft caramel candies?
Yes, you can use pre-made caramel bits, but soft caramel candies, when halved, tend to melt into more luscious, gooey pockets within the cookie. If using bits, ensure they are soft-bake caramels to prevent them from becoming too hard after cooling.
What's the secret to truly gooey cookies?
The secret to truly gooey cookies lies in not overbaking them. Look for edges that are just set and lightly golden, while the centers still look slightly soft. They will continue to set as they cool on the baking sheet.
Can I freeze these cookies or the dough?
Yes! You can freeze the baked cookies in an airtight container for up to 3 months. For the dough, scoop balls onto a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.
What kind of chocolate works best in these cookies?
A mix of semisweet and milk chocolate chunks creates the best flavor balance and texture. Using chunks rather than chips also helps create those desirable melty puddles in the cookies. You can also experiment with dark chocolate chunks for a richer flavor.
Gooey Caramel Chocolate Chunk Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these irresistible gooey caramel chocolate chunk cookies, featuring a perfect blend of rich chocolate and pockets of melted, chewy caramel.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and milk chocolate chunks
12 soft caramel candies, halved
Instructions
Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the room temperature unsalted butter, granulated sugar, light-brown sugar, and salt until light and fluffy, about 2-3 minutes.
Step 4: Beat in the pure vanilla extract and then add the large eggs one at a time, mixing well after each addition until just combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the semisweet and milk chocolate chunks.
Step 6: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently press a halved soft caramel candy into the center of each dough ball.
Step 7: Bake for 12-15 minutes, or until the edges are golden brown and the centers are still soft and gooey. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra gooeyness, slightly underbake the cookies. If the caramel becomes too hard after cooling, you can gently reheat the cookies for a few seconds in the microwave.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
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