CARAMEL STUFFED BROWN BUTTER SNICKERS CHOCOLATE CHIP COOKIES RECIPE
3 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cornstarch
¾ teaspoon kosher salt
1 ¼ cups butter, unsalted, browned and cooled (directions for browning below)
¼ cup cream cheese (not whipped, not light, nothing less than the best)
1 ½ cups packed brown sugar
1 cup granulated sugar
1 tablespoon vanilla
1 cup semi-sweet chocolate chips (I use Ghirardelli)
½ cup bittersweet chocolate chips 60% (…also Ghirardelli)
½ cup chopped Snickers (or more, if you’re in the mood)
24 caramels, cut in half
Brown your Butter: In a saucepan melt the butter over medium heat and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty. Transfer to a bowl to cool (make sure you get all those yummy brown bits too!)
In a large bowl combine flours, baking soda, baking powder, cornstarch, and salt. Whisk together and set aside.
Combine butter and sugars in the bowl of a stand mixer and beat until creamy and lighter, 3-4 minutes. Add the eggs one at a time, beating between each addition. Add the vanilla with the second egg. Be sure to scrape down the sides of the bowl as necessary.
Reduce the mixer speed to low and gradually add the flour mixture. I usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
Add the chocolate chips and Snickers either with the mixer or with a wooden spoon.
Refrigerate overnight. I know, I know. Patience grasshopper. The melted butter makes this step critical.
Preheat oven to 350° and line several baking sheets with parchment or silpat.
Roll dough into balls approximately the size of a golf ball. Divide each ball in half and make a little indent with your finger. Either spoon caramel sauce in the indent or press half of a caramel candy. Put the two halves back together and gently press down the sides to reform a ball.
Place on a cookie sheet 2 inches apart and bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone.
Let cool 5 minutes on the baking sheet and then remove to a wire rack to cool completely. If you are impatient and you eat a cookie too soon, it will seem way underdone and the caramel may still be hot and oozy.