I thought this one sounded interesting, with its several types of sugar. I didn’t find the flavor of the caramelized sugar super strong/noticeable, but you can tell they’re not just straight sugar or brown sugar cookies, and it’s a good, different flavor! I’ll be trying the caramelized sugar in some other recipes in the future, and will let you know how it works out!

Ingredients:

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup caramelized sugar*
• 1/2 cup powdered sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 2 sticks unsalted butter, room temperature
• 2 cups chocolate chips

*To make the caramelized sugar, preheat the oven to 375 degrees and line a baking sheet with parchment. Spread a cup of granulated sugar over the pan, and bake until caramelized, watching closely. The recipe I was reading said 1-2 minutes, but mine didn’t start melting for probably more like 15 minutes! Just keep baking until it’s mostly melted. I didn’t want to wait for the last bits to melt, as I was afraid the darker bits were getting close to burnt, and burnt sugar tastes TERRIBLE.

Let the melted sugar cool until hard, several minutes.

Break into a few pieces to fit in the bowl of a food processor, and process until ground small. This will make more than is needed for the recipe, so you can use the rest in new recipes.

Reheat the oven to 375, if necessary, and line two baking sheets with parchment.

Stir together the flour, baking soda, and salt in a small bowl.

Put the 1/2 cup caramelized sugar, and the other sugars, in the food processor and process briefly to combine.

Combine the sugars and butter in a mixer and beat until light and fluffy.

Add the vanilla and beat briefly, then the eggs one at a time, beating after each.

Gradually mix the bowl of dry goods into the sugar mixture, then add the chocolate chips. Scoop into balls on the lined sheets.

Bake 9-11 minutes. I think my dough balls were a bit on the big side, so they needed 11 minutes.

Like many cookies, they come out puffy and then flatten out a bit.

Let cool several minutes on the pan, then transfer to a wire rack to cool completely.

Well worth trying out!

Chocolate Chip Cookies with Caramelized Sugar

From Culinary Concoctions by Peabody.

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup caramelized sugar*
• 1/2 cup powdered sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 2 sticks unsalted butter, room temperature
• 2 cups chocolate chips

*To make the caramelized sugar, preheat the oven to 375 degrees and line a baking sheet with parchment. Spread a cup of granulated sugar over the pan, and bake until caramelized, watching closely. Let the melted sugar cool until hard, several minutes. Break into a few pieces to fit in the bowl of a food processor, and process until ground small.

Reheat the oven to 375, if necessary, and line two baking sheets with parchment.

Stir together the flour, baking soda, and salt in a small bowl.

Put the 1/2 cup caramelized sugar, and the other sugars, in the food processor and process briefly to combine. Combine the sugars and butter in a mixer and beat until light and fluffy. Add the vanilla and beat briefly, then the eggs one at a time, beating after each. Gradually mix the bowl of dry goods into the sugar mixture, then add the chocolate chips.

Scoop into balls on the lined sheets, and bake 9-11 minutes. Let cool several minutes on the pan, then transfer to a wire rack to cool completely.