Caramel and Cream Cookies
Brown Sugar, Vanilla, Caramel Bits, White Chocolate Chips
Baker Emily Allport of Lowrider Cookie Company | Seattle, WA
Yield: 600 two-ounce cookies
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
7.9 kilograms all-purpose flour
144 grams baking soda
89 grams kosher salt
75 grams cornstarch
5.1 kilograms melted butter, cooled
4.5 kilograms brown sugar
4.5 kilograms granulated sugar
446 grams vanilla extract
1.98 kilograms whole eggs
7.9 kilograms Kraft caramel bits
3.9 kilograms white chocolate chips
METHOD
In a large mixing bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugars, and vanilla. Mix on high speed until well combined. With the mixer running, add eggs, working in batches, mixing until well incorporated after each addition. Working in batches, add flour mixture, mixing until just combined after each addition. Fold in caramel bits and chocolate chips until evenly distributed. Transfer dough to two mixing bowls. Cover with plastic wrap and refrigerate overnight. The next day, heat oven to 325°F. Portion dough into 2-ounce portions and transfer to a silicone-lined sheet tray. Bake 8 minutes. Rotate tray and bake additional 6 minutes, or until cookies are golden brown.
