Salted Caramel Cookies from Leeds St Bakery
This is the recipe for the famous Salted Caramel Cookies from Leeds St Bakery. Soft, chewy, salty, and sweet. This is sure to become your favorite cookie!
For the caramel:
- 40 g golden syrup (~2 ¾ Tablespoons)
- 120 g caster sugar (I used granulated sugar) (~1 cup + 2 Tablespoons)
- 45 g butter (~3 Tablespoons)
- 90 ml double cream (1/3 cup + 1 Tablespoons)
For the cookies:
- 225 g unsalted butter (1 cup)
- 75 g caster sugar (I used granulated sugar) (2/3 Cup)
- 290 g brown sugar (2 and 1/3 Cups)
- 1 tsp vanilla
- 2 eggs, medium
- 440 g all-purpose flour (~3 Cups)
- 1 and 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 and 1/2 tsp salt
- Flaky sea salt, to serve (Marlborough would be most fitting!)
For the caramel (1 day in advance)
Line a baking tray with parchment paper. Set aside.
Combine all the ingredients into a medium saucepan over medium heat. Whisk occasionally to prevent scorching. You will need to whisk more often as the butter and sugar melts.
The mixture will go through different phases. It is done when it is a nice golden color and reduced by about half. This took me about 10 minutes. If you have a candy thermometer, the temperature should be 300 degrees F.
Immediately remove the caramel from the heat and pour onto the baking tray lined with parchment paper. Spread it into an even layer with a spatula. Set aside until it has cooled. Put it in the refrigerator to chill overnight.
For the cookie dough:
Remove the baking tray from the refrigerator and break the caramel into bite-size pieces about the size of large chocolate chips (it is okay to have some smaller). I put a piece of parchment paper over the caramel and used a hammer to break it up. Set aside.
In the bowl of a stand mixer fixed with the paddle attachment, cream the butter and sugar together for about 2 minutes. Scrape down the sides as needed.
In a separate bowl, lightly beat the eggs with the vanilla and then add to the butter mixture (the original recipe says to do this one spoonful at a time). Beat until combined.
Add flour to the wet ingredients and then beat on low until just combined. Fold in the caramel pieces.
Cover the dough with plastic wrap and refrigerate for at least 4 hours (ideally overnight).
Remove cookie dough from the refrigerator. Preheat oven to 320 degrees F. Line baking sheets with parchment paper.
Take pieces of dough weighing approximately 30 grams (approximately 1.5 Tablespoons) and roll into a ball. Place on baking sheet leaving a few inches in between cookies. Bake for 12-14 minutes until golden brown around the edges. (The cookies will look extremely soft but will firm up after cooling.) Sprinkle with sea salt right after removing from the oven. Let cool on the tray for 5 minutes and then transfer to a wire rack to cool completely. ENJOY!!!