Salted Caramel Dark Chocolate Chunk Cookies….The LA Cookie

Woo Hoo, it’s Thursday! So glad the weekend is almost here!

My friend Amanda of Kevin and Amanda, that I met last week at the Bertolli event joined me last Friday at my house for a baking extravaganza 🙂  It was a blast having her in my kitchen snapping pictures with me. We both agreed we need to be neighbors! Amanda has the sweetest blog ever, if you haven’t checked it out you must. She has 2 of the cutest dogs I have ever seen and is a very talented photographer. I just love her, can you tell?!!

Since we had the best time in LA last week, it was only obvious that we create the ultimate LA Cookie. Amanda and I put our heads together and she found this awesome jar of burnt caramel sauce at the cheese shop we visited and we knew we wanted to add some sea salt, so with that in mind I came home and got to work on a fabulous “LA Cookie” recipe!

We used the muffin top pan to make giant cookies. The more I use this pan, the more I am in love with it! You’ve got to get one for yourself!

Hope you enjoy our cookie 🙂  Thanks again for coming Amanda, you must come back again soon!!

Here’s the awesome caramel sauce we found at the Beverly Hills Cheese Shop. You can certainly use any caramel sauce you can find. Even the Smuckers caramel ice cream topping would work.

Think we have enough cookie dough? Lol!

Don’t be afraid of the salt, we put just a little and wished we would have added a touch more. Great sweet and salty combination!

Mmmm, dark chocolate chunks! I waited until this step and added them right on top so they are nice and chocolaty.

Now that is one fabulous looking cookie if I must say so myself!!

Salted Caramel Dark Chocolate Chunk Cookies…The LA Cookie

2 sticks softened butter

3/4 Cup granulated sugar

1 Cup packed light brown sugar

2 large eggs

1 1/2 Tablespoons pure vanilla

1/4 Cup burnt caramel sauce (you can use any caramel sauce here)

3 3/4 Cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

12 oz bag mini chocolate chips

1 1/2 Cups chopped good quality chocolate

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.

2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then the chocolate chips. Save chunks for later.

3. Place 1/4 Cup of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!

18 Large cookies

Thanks so much for coming Amanda, it was so much fun sharing my kitchen with you!! Keep sweet talking your hubby into moving to CA 🙂

Be sure to take a peek at our latest adventures of the Bertolli Trip last week. You can see my pics from the LA Farmer’s Market HERE and Chasing the Gourmet Food Trucks HERE 🙂


Have a great rest of your week and weekend! See you soon with more good eatin’!

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59 Responses
  1. Neha

    Hey! So I tried these the other day with a sauce I made on my own. While the cookies themselves tasted AMAZING, the caramel flavour just did not come through. Was it because I used regular caramel sauce instead of burnt caramel sauce? Should I add more caramel?

  2. Karen

    Big oops in above post…not a Friends episode…but a SEINFELD episode…I knew it! Whatever, sorry, should have checked first. Thanks.

  3. Karen

    I just made these this past week. Thankfully, I had 2 muffin top pans from a long time ago, when muffin tops were all the rage…remembering a Friends episode I believe with muffin tops….anyway, used to make them all the time, muffin tops that is. These cookies are the bomb, the ultimate, the most perfect gift cookie. I made my own salted caramel sauce…first try was a disaster,as the butter was not quite room temperature enough and it seized up…what a royal mess. Not to be discouraged, went back and did more research on the recipe and tried it again with success. So, I used my own homemade caramel sauce in this recipe…NEXT,I will buy my own….getting back to the cookies…these were easy, good, and baked up just like you said…made 18 cookies…perfection! They are impressive to give as a gift. They tasted even better the next day….truly worth it! Thank you!!!!!

  4. Julie

    Hi!! I just bought a muffin top pan just for a couple of your recipes I found through Pinterest. What a fabulous idea. Can you make any kind of cookie in that pan?? I’m clueless. I even searched for muffin top pan recipes…are you laughing?? I didn’t have much luck with that one. lol. If you have any advice…let me know!! Thanks for publishing your recipes!! I love them!! 🙂 ~julie

  5. Liz

    These are awesome, thanks so much! I have modified slightly with a regular cookie pan and standard dark chocolate chips. Next time I am going to try a little more caramel sauce and a slightly lower oven temp. This is my new go-to chocolate chip cookie recipe!

  6. Avs

    Wow. I just made these and they are awesome! Thanks for posting the recipe. As a side note, I drizzled an additional bit of caramel and salt after the cookies came out of the oven. Mmmmm!

  7. Jennifer

    Because of you and these cookies, I went out and bought a muffin top pan. I’m so happy I did. Just made these cookies. Sooooooo good. May add a little more caramel next time, maybe drizzle some on top. But really yummy none the less. Thanks for helping to add to my cooking supplies. ;-D

  8. Andrea H.

    I’ve made these twice now and they turn out sooo good. I have one question though, and it might be slightly foolish to ask (heads up). I am having the hardest time getting the cookies to come out of the pan and still be in one piece. Is there something special you are using? I let them cool like you have mentioned but still am having difficulties. Thanks!

  9. Lindsay

    Loved these cookies!! The saltiness was just perfect. I made these for my cookie crazy family and they devoured the whole batch and my sister left a note–“These cookies were SERIOUSLY good.”

    Just to note–I used a regular cookie pan, regular size chocolate chips and plain ole Hershey’s caramel syrup. You can’t really taste the caramel, but maybe it gives the cookies a chewy texture? At any rate, they were incredible!

  10. linda

    hi! found you thru the cookie network & really enjoyed reading this post & glances @ others…& bookmarked your blog….one quick question…can you give me guidance for the burnt carmel sauce…thanks so much…


    OMG, these look amazing! Definitly adding them to my recipe book, and will make them soon. Funny – I live in the UK now (moved from Canada 2 yrs ago) and when I moved here I noticed those pans all over the shops here. I think they call them a bun tin. I never quite figured out what they used them for here. I doubt it was cookies or muffins or anything, probably yorkshire puddings or something, I dunno. Now that I see this though, I just might go out and buy one! Would they work without the pan though?

  12. M a r c

    O.K. I have to declare that I am a sucker for cookies (and caramel). The recipe looks great although I have a preponderance of eating more cookie dough than actual cookies–I see your recipe as especially contributing to this “problem”…haha!

    I am also especially excited by that kick ass cookie pan…! (But then did I hear mention of utilizing it for muffin tops?!!) D’you happen to know if there are other similar pans with different sizes in terms of the overall diameter and circumference? Bigger is always better…haha!

  13. terri

    these look amazing! i found you thru a blog of a blog! i love your site! and such yummolicious recipes!! thanks for sharing!

  14. Mary

    Jenny, These are AMAZING…I made them the other day (complete in a muffin-top pan!) and they were truly decadent! I LOVE your blog, am a follower and inspired to cook again! Now I just have to run a bit longer on the treadmill to balance out allof the weight I’m gaining by trying out all of your fabulous recipes! (BTW, I mentioned you in my blog a few days ago as one of my favorite blogs.)

  15. megan

    Oh yea, cant go wrong with caramel, chocolate, and sea salt. I think these are just sinful and they keep screaming at me. Make them shut up!!!

  16. Fuji Mama

    Mmmmmm, I’m a slave to all things Recchiuti! YUM! I love the idea of coming up with a recipe inspired by your weekend in LA and these cookies look amazing!

  17. Laura

    These look amazing. They are the perfect combination of sweet ad salty! Definately have to make these tonight. My family will just die! 🙂

    Thank you so much for sharing your talent.

  18. Kim Haddock

    I loved the idea. I had to change it a little with ingredients on hand (dark chocolate syrup and butterscotch chips) but they were delightful. I have never had cookies turn out so perfectly round even without the muffin top pan. I now have to go out and get carmel sauce and more chips to try it the original way.

  19. Amy

    I bought the muffin top pan on Amazon after seeing your post about the XXL M & M cookies. I made them over the weekend–DELICIOUS. I was looking for another recipe to make cookies for my son’s preschool graduation on Wednesday, was thinking peanut butter but now I’m rethinking and maybe I’ll wow my pre-school moms and they’ll think I’m actually a BAKER. LOL! thank you so much for your wonderful recipes–I’ve shared your blog with so many of my friends.

    1. Jenny

      So glad you found the muffin top pan Amy!! Trust me, you will use it all the time! I’ll be using for Teacher’s Appreciation Week for sure 🙂 I think the pre-school moms will love these cookies, they really are so good and not just because I created the recipe 🙂 Thank you for sharing my blog with your friends, I appreciate it. Have a great day!!

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