Ingredients
Scale
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend for a gluten-free version)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar (for the caramel layer)
- 6 tablespoons unsalted butter (for caramel)
- 3 tablespoons heavy cream
- 1 cup semisweet chocolate chips or chopped chocolate (for topping)
When I make these cookies, I always reach for high-quality butter and fresh eggs—it’s what Mama Lou taught me. The caramel is simple but needs your full attention. If you prefer a softer caramel layer, you can reduce the cooking time slightly, but I find the crunchy contrast is what makes these cookies truly special.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for the cookie bases and one additional sheet for cooling.
- In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat the softened butter with both sugars until the mixture is light, fluffy, and creamy—about 3 to 4 minutes. This step is crucial; it’s where the cookie gets its chewiness.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that warm, familiar aroma that always reminds me of Mama Lou’s kitchen.
- Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula until just combined. Overmixing will make the cookies tough, so be gentle!
- Spread the cookie dough evenly on the prepared baking sheets, pressing it down with your hands or a spatula to about ¼-inch thickness. You want a nice, even layer so the caramel adheres perfectly later.
- Bake the cookie bases for 15 to 18 minutes, or until the edges are golden but the center is still soft. This balance is important for that chewy texture.
- While the cookies bake, prepare the caramel. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it transforms into a deep amber liquid. This takes a bit of patience—Mama Lou always said, “Don’t rush the caramel, or it’ll burn your heart.”
- Once the sugar is melted, add the butter and stir until fully incorporated. Slowly pour in the heavy cream while stirring continuously. Allow the caramel to simmer for 2 minutes until thickened, then remove from heat.
- Pour the hot caramel evenly over the warm cookie bases, spreading gently with a spatula. Work quickly but carefully—the caramel will set fast.
- Return the caramel-topped cookies to the oven for another 5 minutes. This step helps the caramel bond with the cookie and develop that perfect crunchy snap.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let them sit for 2 to 3 minutes to melt, then spread the chocolate evenly with a spatula.
- Allow the entire cookie slab to cool completely at room temperature before cutting into squares. This cooling period is essential for the caramel to harden and for clean slices.
- Once cooled, cut into 24 squares and enjoy! I always save a few for Ouma and share the rest with friends—there’s something about these cookies that brings people together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
