Loaded Chocolate Chip Cookies

As the name tells you, these cookies are loaded with the goodness of chocolate chips and walnuts. Add the surprising flavor and color of caramelized sugar pieces and you have an unbeatable chocolate chip cookie recipe that everyone will love.
Prep: 40 minutes Chill: 1 hour Bake: 8 to 9 minutes Bake at: 375°F Yield: 35 (3-inch) cookies Pan: baking tray and 2 baking sheets Difficulty: intermediate

Ingredients

  • 6 tablespoons (76 grams) granulated sugar (see "Tips")
  • 1 3/4 cups (210 grams) all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup (107 grams) light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup walnuts, chopped
  • 12-ounce bag (2 cups) semi-sweet chocolate chips
  • Parchment paper

Directions

  • Bring the ingredients to room temperature. Line a baking tray with parchment paper.
  • Caramelize 6 tablespoons granulated sugar (see "Tips"). In a 7 to 8-inch non-stick skillet, melt the sugar over medium-high heat. Constantly shake and tilt the pan. Turn down the heat to medium after the sugar begins to melt, about 3 minutes. Continue cooking until the melted sugar is medium caramel color, about 2 minutes more. When only a very light film of sugar remains, stir it into the caramel. Remove the pan from the heat and immediately pour the caramel onto the lined baking tray. Let cool for 10 minutes until the caramel is hard. Break the caramel into chunks and then crush in a food processor to 1/8 to 1/4-inch pieces.
  • In a medium bowl, sift together the flour, salt, and baking soda.
  • In a large bowl, cream together the butter and light brown sugar for 5 minutes. Add the egg, egg yolk, and vanilla, and beat 3 to 5 minutes more. Add the flour mixture in two parts and briefly beat at low speed until each part is half incorporated. Stir the dough until the flour mixture is well blended. Add the caramel pieces, chopped walnuts, and chocolate chips and fold into the dough. Cover the bowl and chill the dough for 1 1/2 hours.
  • Pre-heat the oven to 375°F.
  • Scoop 2 tablespoons of the dough (#40 cookie scoop) and shape into 1/2-inch-thick patties between your palms; the patty will measure 2-inches across. Place the patties 2-inches apart on a baking sheet lined with parchment paper. Bake 8 to 9 minutes at 375°F until the cookies are light brown around the edges. Let the cookies cool on the pan for 5 minutes and then remove to a wire rack to cool. Repeat the process with the second baking sheet.
  • Store the cookies for up to 4 days. The cookies can be frozen for up to 1 month in an airtight tin with cookies layered between sheets of wax paper.

Tips:

  • When caramelizing sugar, watch carefully for scorching and immediately remove the pan from heat.
  • To simplify the recipe, do not caramelizethe granulated sugar. Add the 6 tablespoons sugar with light brown sugar to the butter and cream together.
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