Caramel Crunch-Chocolate Chunklet Cookies | Baking with Dorie

There are several unexpected elements — in a good way about the caramel crunch-chocolate chunklet cookies. First off, there is no caramel in the ingredient list as the name would suggest. Second, you place the slice-and-bake dough in a muffin tin, not on a cookie sheet. Lastly, the surprise is how crispy yet tender these cookies are. They are like shortbread cookies, but with a crunchy texture around the edges.

The making of these cookies is quite similar to that of the shortbread cookies. There is confectioners’ sugar, half of the total amount of sugar (1 cup), which contributes to the light crunch inside. The nutty crunch on the edges comes from baking the dough in muffin tins until deeply golden-brown all around the sides of the tin. These are the elements of surprise!

Similar to making shortbread cookies, beat together butter (2 sticks) and sugars (half a cup each of granulated and confectioners’ sugar). Then beat in the flour (2 cups). Add salt and vanilla extract for flavoring. The mixture may look dry in the beginning, keep beating until the dough becomes more clumpy than smooth. Finally, mix in the chocolate chunks (85 grams) and chopped walnuts (60 grams). The key is not to mix too much once the dry ingredients (flour and any other add-ins) go in.

The other tip is to chill the dough for a few hours which allows the flavor to develop. I made the full recipe and happy to have the extra cookie dough in the freezer ready to be baked whenever I want a treat. If they’re frozen when they go into the oven (350°F), they might need a minute of two more baking time, about 20-22 minutes. Check early and then check again. Bon appétit!