Caramel Popcorn Chocolate Chip Cookies

Yield: 14 medium cookies
Preparation: 30 min. + 30 min. chill time
Bake time: 8 min.


Cookies
180g all-purpose flour (1 1/2 c.)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
140g unsalted butter, browned & chilled (10 tbsp.)
105g light brown sugar (1/2 c.)
50g granulated sugar (1/4 c.)
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract
10g freshly popped popcorn
90g mini semisweet chocolate chips (1/2 c.)
14 unwrapped soft caramels

Instructions

Brown Butter
Add the butter to a medium-sized saucepan. Turn the heat on to medium low, and continuously stir the butter until you notice it start turning amber in color. Immediately take off of the heat and pour into a heat-safe container. Place in the freezer to chill fast, or in the fridge overnight.

Cookies
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for about 30 seconds. Then add in both sugars and cream together for 3 minutes. Add in the egg and beat until fully combined. Then add in the egg yolk and vanilla and beat until fully combined. 

Scrape down the sides of the bowl, and add in the flour mixture. Mix together on a low speed until the flour is just almost combined. At this point, add in the fresh popcorn and chocolate chips and mix until everything is just combined.

To dish out the cookie dough, press down a soft caramel into a medium cookie scoop. Proceed to scoop out cookie dough as normal, repeating with each cookie. Leave the cookies to chill in the fridge for 30 minutes prior to baking.

Preheat oven to 350F (180C) and line a baking sheet with parchment paper. Place the cookies at least 2 inches apart to bake. Bake for about 8 minutes, the cookies will look slightly underdone but will continue to bake outside of the oven. If the cookies look misshapen due to the caramel, you can swirl a cup/biscuit cutter that is slightly larger than the cookie over the cookie to get it circular again. Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!


Storage
Cookies are best enjoyed on the day they are baked but will last in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Dark Chocolate Coconut Carmelitas

Yield: 16 carmelita squares
Preparation: 20 min.
Bake time:
25 min.


Carmelitas
120g all purpose flour (1 c.)
80g rolled oats (1 c.)
1/2 tsp. baking soda
1/2 tsp. baking powder
10 tbsp. unsalted butter, room temperature
155g light brown sugar (3/4 c.)
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
1 c. dark chocolate chips
1 c. salted caramel sauce (see: this recipe here or you can use store-bought caramel and add 1/2 tsp. salt)
60g sweetened coconut flakes (1/2 c.)

Instructions

Preheat the oven to 350F (180C) Grease and line a 9×9 baking dish with parchment paper

In a small bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. Add in the egg and vanilla and mix until combined.

Fold in the flour mixture and mix until just combined, being careful to not over-mix.

Create an even layer of dough in the bottom of the pan using 3/4 of the mixture. Bake for 8 minutes, until the edges are lightly golden brown.

Remove from the oven and evenly sprinkle the chocolate chips over the dough. Then, spread the caramel over the chocolate chips. Sprinkle 3/4 of the shredded coconut over the caramel. Place the remaining dough in chunks on top. It will not completely cover the top but the dough will spread while in the oven. Place the dough back into the oven for 15-18 minutes. About 10 minutes into baking, take the carmelitas out of the oven and sprinkle the rest of the coconut on top. Put them back in to finish baking, taking them out when the top is golden brown.

Let the dough cool in the fridge for at least 2 hours prior to cutting to avoid a caramel mess. Cut into 16 squares and serve. Enjoy!


Storage
Carmelitas are best enjoyed on the day that they are baked but will last in an airtight container in the fridge for 5-7 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Salted Caramel Sauce

Yield: 10 oz. caramel sauce
Preparation: 5 min.
Cook time: 10 min.


Salted Caramel Sauce
200g (1c.) granulated sugar
4 tbsp. salted butter, cut into 4 pieces
1/2 c. heavy whipping cream
1 tsp. vanilla extract
1 tsp. salt

Instructions

Pour the granulated sugar into a medium saucepan, turning the heat to medium-low. Occasionally stir the granulated sugar using a heat-resistant rubber spatula. The sugar will begin to clump but do not worry, it will smooth out later. When the sugar begins to change to an amber color, begin stirring more frequently until the caramel is smooth. At this point, add in the butter and begin to whisk. When the butter is almost melted, begin to slowly pour in the heavy whipping cream until it is fully combined with the caramel. Add in the vanilla and salt. 

Take the mixture off the heat and pour into a heat-resistant container for storage. Let the mixture cool at room temperature for about 20 minutes before placing in the fridge. Enjoy!


Storage
Store the homemade caramel sauce in an airtight heat-safe jar in the fridge. I recommend using the sauce within one week.

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights