Monday, November 18, 2013

Salted Caramel Chocolate Chip Cookies

I don't know, guys. This one just sounded good. They turned out puffier than I thought they would be, and the caramel didn't soften as much as I'd hoped, but they were very delicious and fairly popular. I'm pretty happy.


Salted Caramel Chocolate Chip Cookies
Zesty Cook via Pinterest

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 cup salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
16 wrapped caramels, cut into 4 or 5 pieces each
Sea salt

1. Preheat oven to 325 degrees F.

2. Mix the flour and baking soda in a bowl and set aside.

3. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.

4. Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!

Yield: 3 dozen

Make sure to keep dough cold at all times while the batches are baking.

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