This is, by far, my favorite of my fall-inspired recipes. I made it up several years ago, when I was managing a coffee shop. We had gotten a small batch of beans with nutty, caramel notes, and I brought these cookies in for everyone to try alongside. They are the perfect combination of crispy edges and a bendy, chewy middle. The caramel chips ooze, the walnut bits bite, and the sea salt on top just accentuates everything else.
Sea Salt + Walnut + Caramel Chip Cookies
Makes about a dozen cookies
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 tbsp molasses
2 egg yolks
1 1/2 tsp pure vanilla extract
1 cup caramel chips
3/4 cup raw walnuts, toasted and chopped
sea salt, for sprinkling
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, sugar, and molasses until fluffy, about two minutes. Beat in egg. Beat in egg yolks, one at a time. Beat in vanilla. Beat in dry ingredients in halves. Stir in caramel chips and walnuts. Scoop the dough in heaping, rounded tablespoonfuls. Space the cookies about two inches apart on the baking sheet, as they will spread. Bake for 8-10 minutes total, rotating halfway through, until the edges are golden and the middles are slightly underdone. Let cool on the baking sheet for five minutes before transferring to a rack to cool completely. Repeat with the remaining cookie dough. Cookies will last up to two days, if stored in an airtight container.