These are really good cookies that are cooked in 12-cup muffin pans. They don’t have any caramel in them, but the types of sugar and cooking method give them a rich caramel taste.
Do yourself a favor and skip the walnuts—I can’t see any way they’d improve these cookies.
This recipe is based on one from Bon Appetit.
What you’ll need:
- 0.5 cups (100 g) granulated sugar
- 0.5 cups (55 g) powdered sugar
- 1t Diamond Crystal or 0.5t Morton kosher salt
- 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
- 1t vanilla extract
- 2.25 cups (280g) all-purpose flour
- 3 oz. bittersweet, semisweet, or milk chocolate bar, coarsely chopped—milk chocolate worked really well for these
- 0.5 cups coarsely chopped walnuts—for the sake of good cookies, skip these
What do to:
With an electric mixer on medium speed, beat the granulated and powdered sugars, salt, and 2 sticks of butter in a large bowl until creamy—about 2 minutes. Beat in the vanilla, and scrape down the sides of the bowl.
Now add the flour and pulse the mixer a few times, then mix on low speed until the flour is almost fully incorporated—about 1 minute. Don’t over-beat; the dough should be clumpy, rather than smooth. Mix in the chocolate and walnuts (if using) until just blended.
Turn the dough out onto a surface and knead gently for a couple of minutes, so everything is evenly incorporated. Divide the dough in half and form into 2 6″-long logs about 2″ in diameter. Wrap in plastic and chill until firm—at least 2 hours.
When you’re approaching the 2-hour refrigeration time, place the racks in the upper and lower thirds of your oven and start heating it to 350°. Butter 2 standard 12-cup muffin pans—if you have only one, cook one log at a time. Unwrap the chilled dough logs and cut each into 12 0.5-inch slices with a chef’s knife. Place the rounds into the muffin cups.
Bake the cookies—halfway through the cooking time, move the pans top to bottom and rotate front to back—until golden on top, browned around the edges, and slightly soft in the center—20–22 minutes. The cookies will firm up as they cool. Let them cool in the pans for 3 minutes, then move the cookies to wire racks to completely cool.