These cookies are like nothing you’ve ever had before! They are super crunchy, super thin, and have chewy, crispy edges just like candy!
How To Get Perfect Caramelized Cookies
The most important trick to achieving those perfect caramelized edges and thin cookies is all in the proportion of ingredients.
When you take a look at the ingredients in the recipe, there is nothing unusual to see: butter, sugar, eggs, flour, and so on and so forth.
However, the proportion of these ingredients will ensure the cookies spread nicely and have an almost candy-like caramelized edge and wonderful, chewy center.
The secret to perfect cookie dough for this type of recipe is a high butter ratio.
This does not mean that this recipe calls for more butter per batch compared to other recipes, it just means that there is more butter in comparison to flour by weight.
To get caramelized cookies, you will need a bit more sugar than usual. These cookies have two types of sugar, white and brown.
In this recipe, I went with the same proportions of brown to white sugar.
The presence of baking soda in this recipe promotes two things in these cookies:
- Promotes outward spreading which keeps the cookies thin and crispy
- Promotes browning in the cookies
Do I Need To Chill The Cookie Dough?
Refrigerating cookies gives them a bit of firmness so they bake a bit before spreading out.
Also, refrigerating the cookies helps the flour to hydrate and baking soda to better distribute itself.
You only need to refrigerate the dough for 30 minutes, not a few hours or overnight. This is because we actually want to encourage some spread here, and the caramelized flavor will be less evident if the dough is over chilled.
Can I Bake Cookies Without Parchment Paper?
I rarely bake cookies without parchment paper, simply because I absolutely hate scraping bits of caramelized cookies from my baking sheet.
Still, if you want to have cookies with a super crispy bottom, you can bake them without parchment paper.
Parchment paper is perfect for baking, but it does tend to hold in some moisture.
To bake the cookies without parchment paper, just grease your baking sheet with butter.
How To Make Caramelized Chocolate Chip Cookies
Assemble your ingredients.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a mixing bowl, beat butter with white and brown sugar until fluffy.
Whisk in egg and vanilla.
Fold in flour, baking soda, and salt. Stir until the dough just comes together.
Stir in the chocolate chips and stir until everything is combined.
Chill the cookie dough for 30 minutes.
Scoop the cookie dough onto the baking sheet and press cookies a bit to flatten down.
Bake the cookies for 12 minutes.
Cool them completely on a wire rack.
Serve and enjoy!
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 egg
- 1 ½ tsp vanilla extract
- 1 cup plain flour
- ½ tsp baking soda
- A good pinch of salt
- 1 cup chopped chocolate or chocolate chips
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a mixing bowl, beat butter with white and brown sugar until fluffy.
- Whisk in egg and vanilla.
- Fold in flour, baking soda, and salt. Stir until the dough just comes together.
- Stir in the chocolate chips and stir until everything is combined.
- Chill the cookie dough for 30 minutes.
- Scoop the cookie dough onto the baking sheet and press cookies a bit to flatten down.
- Bake the cookies for 12 minutes.
- Cool them completely on a wire rack.
- Serve and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 20mgCarbohydrates: 34gFiber: 1gSugar: 25gProtein: 3g
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