These not-your-average chocolate chunk cookies boast big caramel flavor—but there’s no caramel in the ingredient list. Instead, the sugar and butter in these slice-and-bake one-bowl cookies brown in the oven for a deeply sweet, nutty, caramelly flavor, and the cookies are baked in muffin tins for extra toasty, crisp edges.
Photo by Julia Gartland. The caramel alluded to in their name comes not from adding caramel to the dough, but from the delicious caramelization of the sugar and butter on the edges of the cookies themselves.
Beat in chocolate and walnuts just to blend. Turn dough out onto a surface and knead gently to bring together. Divide in half and form into 6"-long logs about 2" in diameter (no need to be perfect about shape of logs). Wrap in plastic and chill until firm, at least 2 hours.