Caramelized White Chocolate Cookies

Don't get me wrong, I love a good chocolate chip cookie! But, sometimes I want to switch things up. If you're in the mood for something new, try these caramelized white chocolate cookies.

They're full of caramelized white chocolate chunks, which have a rich and nutty taste. The cookies are the perfect mix of thick and chewy.

• How to bake caramelized white chocolate in the oven.
• Tips for getting perfectly baked cookies.
• How to store and make these cookies ahead of time.

Learn more of my best tips for becoming a better baker with this free guide that includes my top 10 secrets.

• White chocolate bar: To select the best type of chocolate for this recipe, you'll want a bar with 20% - 30% cocoa butter content or higher. Some of my favorite good quality chocolate brands include Callebaut, Guittard, and Valrhona. That being said, even brands like Lindt chocolate will still work.
• All purpose flour: It's best to measure flour by weight to ensure it's accurately measured.
• Cornstarch: This ingredient helps produce a thick cookie - don't skip it!
• Baking soda: Double check the expiration date on your baking soda to ensure it's still good. Otherwise, you could end up with flat cookies.
• Fine sea salt: Fine sea salt distributes best throughout the dough.
• Unsalted butter: If you use salted butter, taste the dough before adding in additional salt.
• Light brown sugar/Granulated sugar: Both of these ingredients help add sweetness to the cookie and produce a tender and light crumb.
• Eggs: Remember to allow the egg to come to room temperature before baking.
• Vanilla extract: A high quality vanilla always adds extra flavor to the cookies. I like using Rodelle vanilla.

Be sure to check the recipe card below for a full list of measurements.

1. Heat the oven to 350°F (180°C). Place the white chocolate bars on a light-colored baking sheet lined with parchment paper or a silicone baking mat.

2.  Bake for 15–20 minutes until the chocolate is golden brown and caramelized. If you're using a dark-colored sheet pan, the chocolate will cook faster. Allow the chocolate to cool, but keep the oven heated. After it's cool to the touch, crumble the caramelized white chocolate.

1. Whisk together flour, cornstarch, baking soda, and fine sea salt in a mixing bowl.

2. Add butter, brown sugar, and granulated sugar to a large bowl or stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. This helps the cookies rise by adding air into the dough, so don't cut this time short.

3. Add in eggs and vanilla extract, and beat on medium speed until combined.

4. Scrape down the side of the bowl, then add the flour mixture, and mix on low speed just until everything is combined. The dough will be thick.

5. Mix the crumbled caramelized white chocolate into the dough by hand with a silicone spatula.

6. Scoop 2 tablespoons (40 grams) of dough onto a parchment-lined light-colored baking sheet spaced 3 inches (8 cm) apart. Bake for 14–17 minutes at 350°F (180°C) until cookies are golden brown. 

Once the cookies are done baking, you'll want to transfer them to a wire rack to cool.