Spencer and I recently visited Manhattan. One of the best things about New York is the amazing food. You can find anything (and everything) there, and we have many favorite places to eat. … Plus, each time we go, we discover new places to add to our list. Such was the case on this visit.
Sarah told us about Magnolia Bakery, so we tracked it down. It’s a fun place, with a Southern vibe, and we really liked it. I ordered something I’d never imagined before; a Sea Salt Caramel Chocolate Chunk Cookie. It was WONDERFUL, and inspiring. I couldn’t wait to get home and make my own version.
This cookie isn’t exactly the same as Magnolia’s, but I like it better. Credit for the idea goes to them, and I still think their version is really good.
You can buy caramels, or if you want to make homemade ones, here’s my simple recipe for thick caramel sauce. Cook it for an extra 2 minutes (longer than the recipe says), and allow it to cool completely before topping cookies.
- 3 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar
- ¾ cup granulated sugar
- 1 cup butter
- 2 eggs
- ½ tablespoon vanilla
- 2 (4 ounce) bars semi-sweet baking chocolate, chopped
- 1 cup caramel sauce or 48 caramels
- Preheat oven to 350 degrees F. and line baking sheets with silicone mats or parchment.
- Chop baking chocolate into chunks.
- Combine flour, salt, and baking soda in a mixing bowl, and whisk.
- In large mixing bowl, combine sugars and butter, and beat until creamy. Add eggs and vanilla, and beat until light and fluffy.
- Add dry ingredients, and mix just to combine. Stir in chocolate chunks
- Roll into 1 inch balls, and place 2 inches apart on prepared baking sheets.
- Bake at 350 degrees for 9-11 minutes.
- Remove from oven, and cool in pan for 2 minutes. Place 1 teaspoon of caramel sauce (or 1 unwrapped caramel) in the center of each cookie. Transfer to cooling racks and allow to cool as the caramel melts.
- Refrigerate until caramel sets. Sprinkle with sea salt, and serve.
- Store in the fridge in a tightly sealed container.
Chop
2 (4 ounce) bars semi-sweet baking chocolate (or use 2 cups chocolate chips)
Whisk together
3 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
Combine and beat until creamy (3-5 minutes)
1 cup brown sugar
¾ cup granulated sugar
1 cup butter
Add, and continue beating until light and fluffy
2 eggs
½ tablespoon vanilla
Add flour mixture, and stir just until incorporated.
Mix in chocolate chunks.
Roll into 1 inch balls, and place 2 inches apart on prepared baking sheets.
Bake at 350 degrees for 9-11 minutes.
Remove from oven, and cool in pan for 2 minutes.
Place 1 teaspoon of caramel sauce (or 1 unwrapped caramel) in the center of each cookie.
Transfer to cooling racks and allow to cool as the caramel melts.
Once they’re cool, refrigerate until caramel sets. Sprinkle with sea salt, and serve.
