Description
Irresistible White Chocolate Caramel Chunk Cookies
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chunks
½ cup caramel chunks
½ cup assorted chocolate pieces for topping
2 tablespoons heavy cream for drizzle
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate chunks and caramel chunks.
Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and immediately press a few assorted chocolate pieces into each cookie while they are still warm.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the heavy cream over the cookies for an extra touch of decadence before serving.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 230 kcal | Servings: 20 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly at room temperature for easy creaming. Preheat your oven fully and line your sheet with parchment paper to prevent sticking. When whisking dry ingredients, do so thoroughly to evenly distribute the leavening agent. Cream the butter and sugars for a full 2-3 minutes until pale and fluffy; this incorporates air for a better texture. Add the egg and vanilla, mixing until just combined. When adding the dry mix, fold gently until no flour streaks remain to avoid toughness. Fold in the white chocolate and caramel chunks last. Use a cookie scoop for uniform size and bake only until the edges are set but centers are soft. The final press of chocolate pieces and cream drizzle is essential for the signature look and taste.
Serving Suggestions
These decadent cookies are fantastic served slightly warm with a cold glass of milk. For a dessert platter, pair them with a scoop of vanilla bean ice cream or a dollop of salted caramel sauce. They also make a beautiful gift when stacked in a clear cellophane bag tied with a ribbon. Consider serving them alongside a strong espresso or a dessert wine for an adult gathering.
How-to Summary
In short: Cream room-temperature butter with sugars, mix in egg and vanilla, then fold in combined dry ingredients. Gently incorporate white chocolate and caramel chunks. Scoop, bake at 350°F until golden-edged, press in extra chocolate pieces while hot, cool, and finish with a cream drizzle.
Frequently Asked Questions
Can I use chocolate chips instead of chunks? Yes, but chunks provide larger, gooier pockets of chocolate. Chips hold their shape more. For the best texture, chunks are recommended.
My cookies spread too much. What happened? This is often due to butter that is too warm or an over-creamed mixture. Ensure your butter is cool room temperature, not greasy, and chill the dough for 30 minutes before baking if your kitchen is warm.
Can I make the dough ahead of time? Absolutely. You can refrigerate the dough, covered, for up to 72 hours. This can actually improve flavor. Let it sit at room temperature for 15 minutes before scooping.
What can I substitute for heavy cream in the drizzle? Melted white chocolate or a simple powdered sugar glaze (milk/powdered sugar) are excellent alternatives. You can even use dulce de leche for a stronger caramel flavor.
How do I store these cookies to keep them soft? Store completely cooled cookies in an airtight container at room temperature with a piece of bread. The bread releases moisture, keeping the cookies soft for days.
Common Mistakes to Avoid
- Overmixing the dough after adding flour develops gluten, leading to tough, dense cookies.
- Using melted butter will cause excessive spreading. Room-temperature butter is key.
- Overbaking removes moisture. Remove cookies when centers look slightly underdone.
- Not spacing dough at least 2 inches apart causes cookies to bake into each other.
- Adding the extra chocolate pieces after cooling means they won’t adhere properly.
Conclusion
These White Chocolate Caramel Chunk Cookies are the ultimate treat, balancing sweet white chocolate with rich, chewy caramel. By following the detailed guide and avoiding common pitfalls, you can achieve bakery-quality results at home. They are surprisingly simple to make yet deliver an impressive, decadent flavor perfect for any occasion. Enjoy the process and the delicious outcome!