Magnolia Bakery's Chocolate Chunk Caramel Sea Salt Cookies

Ingredients

2 3/4 cups (372g/13.2oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups/2 1/2 sticks (282g/10oz) unsalted butter, at room temperature
1/4 cup (50g/1.8oz) granulated sugar
1 3/4 cups (350g/12.4oz) light brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups (360g/12.8oz) semisweet chocolate chunks (from your favorite bar) or chips
16 Kraft caramel candies, each cut into 3 equal pieces
Flaked sea salt, preferably Maldon

Directions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla and continue beating about 1 minute.
Reduce the mixer speed to low, gradually add the flour mixture, and mix until fully incorporated. Be sure not to overmix.
Remove the bowl from the mixer and fold in the chocolate chunks with a rubber spatula until just combined.
Line a baking sheet with parchment paper. Using a large (3-ounce) ice cream scoop, portion out 16 balls. Place on the prepared pan, cover with plastic wrap and refrigerate for 24 hours.
When ready to bake, preheat the oven to 325ºF. Line two baking sheets with parchment paper.
Remove the cookies from the refrigerator, then arrange 6 cookies on each of two pans and 4 cookies on a third pan. Space them far enough part so that they won’t spread into one another when baking. Let sit for 10 to 12 minutes before baking. Gently press the dough balls to flatten slightly before you put them in the oven.
Bake one sheet at a time. Transfer a pan to the oven and bake for 12 minutes. Remove the cookies from the oven and immediately place 3 small pieces of caramel candy on top of each cookie. Sprinkle with the sea salt flakes, rotate the pan front to back, and return the cookies to the oven. Bake for an additional 4 to 6 minutes, or until the middle is set and the cookies are lightly golden brown.
Let the cookies sit on the pan for 5 to 10 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container.

Makes: 16 large cookies

Recipe - Magnolia Bakery's Chocolate Chunk Caramel Sea Salt Cookies

Image and Recipe from Magnolia Bakery

Ingredients

2 3/4 cups (372g/13.2oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups/2 1/2 sticks (282g/10oz) unsalted butter, at room temperature
1/4 cup (50g/1.8oz) granulated sugar
1 3/4 cups (350g/12.4oz) light brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups (360g/12.8oz) semisweet chocolate chunks (from your favorite bar) or chips
16 Kraft caramel candies, each cut into 3 equal pieces
Flaked sea salt, preferably Maldon

Directions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla and continue beating about 1 minute.
Reduce the mixer speed to low, gradually add the flour mixture, and mix until fully incorporated. Be sure not to overmix.
Remove the bowl from the mixer and fold in the chocolate chunks with a rubber spatula until just combined.
Line a baking sheet with parchment paper. Using a large (3-ounce) ice cream scoop, portion out 16 balls. Place on the prepared pan, cover with plastic wrap and refrigerate for 24 hours.
When ready to bake, preheat the oven to 325ºF. Line two baking sheets with parchment paper.
Remove the cookies from the refrigerator, then arrange 6 cookies on each of two pans and 4 cookies on a third pan. Space them far enough part so that they won’t spread into one another when baking. Let sit for 10 to 12 minutes before baking. Gently press the dough balls to flatten slightly before you put them in the oven.
Bake one sheet at a time. Transfer a pan to the oven and bake for 12 minutes. Remove the cookies from the oven and immediately place 3 small pieces of caramel candy on top of each cookie. Sprinkle with the sea salt flakes, rotate the pan front to back, and return the cookies to the oven. Bake for an additional 4 to 6 minutes, or until the middle is set and the cookies are lightly golden brown.
Let the cookies sit on the pan for 5 to 10 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container.

Makes: 16 large cookies