As you may know, I hate wasting food and always want a way to repurpose ingredients. I recently made a batch of salted caramel for a cake and had enough left over to devise another plan. Since the caramel is mixed into the batter, you won’t get that oozing caramel bite from these. Rather, they evoke a brown butter depth of flavor instead. I like to use bittersweet chocolate chips rather than semisweet as a nice contrast to the sweeter batter but adjust to your taste. Use a standard-sized ice cream scoop to make the cookies extra-large.

This salted caramel recipe will yield more than you need for the cookie recipe, but trust me, you’ll use it. Pour it over ice cream, make more cookies, eat it straight out of the jar — nothing is a bad idea.

Makes 24 large cookies

Ingredients

Salted Caramel Sauce

• 1 cup (198 grams) granulated sugar
• 6 tablespoons (84 grams) unsalted butter
• 1/2 cup (120 grams) heavy cream
• ½ – 1 teaspoon sea salt, depending on taste

Caramel Chocolate Chip Cookies

• 16 tablespoons (227 grams) unsalted butter, softened
• 1 1/2 cups (324 grams) brown sugar
• 1 cup (198 grams) granulated sugar
• 2 large eggs (100 grams)
• 2 teaspoons vanilla extract
• 1/2 cup salted caramel sauce (from above)
• 3 ½ cups (390 grams) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet or bittersweet chocolate chips
• Sea salt, for sprinkling (optional)

Instructions

Make the Caramel

1. Sprinkle the sugar in an even layer over the bottom of a medium saucepan. Heat the sugar over medium heat, slowly stirring and scraping the bottom with a rubber spatula to make sure the sugar cooks evenly. The sugar may clump, but will eventually all melt.

2. Continue cooking until the sugar turns a deep amber color and then add the butter all at once to prevent the sugar from burning. Begin whisking to combine and then add the cream in a steady stream. The mixture will bubble up each time but continue to whisk and it will settle and become smooth.

3. Once smooth, add the desired amount of salt, remove from the heat and allow to cool to room temperature before using. The sauce can be covered and refrigerated for up to a month. Allow to come to room temp or reheat slightly over low heat if too cold to use.

Make the Cookies

4. Preheat the oven to 375˚F. Line half sheet pans with parchment paper and set aside.

5. In a bowl fitted for a stand mixer, cream the butter and sugars with the paddle attachment until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time and then the vanilla and caramel sauce, beating between each addition. Scrape down the sides of the bowl as necessary.

6. In a separate mixing bowl, whisk the flour, baking powder, baking soda and salt together and then add to the butter mixture on low speed, mixing until just combined. Add the chocolate chips and mix on medium until incorporated.

7. Scoop the dough onto the prepared cooking sheets, about 4 per sheet to allow enough space to spread. Press the dough down with the palm of your hand to flatten slightly. Sprinkle with sea salt if desired and bake for about 12 minutes or until set and the edges are golden brown. Remove to a wire rack to cool. Leftovers can be wrapped and stored at room temperature for up to 3 days.