Skip to main content

Chocolate and Caramel Chip Cookies with Sea Salt


There's obviously a lot of things to look forward to about the holidays, but for me one of my favorite traditions is a massive cookie baking day with the women in my family.  We each like to bring something new to the table, and even though we usually make chocolate chip, this year I wanted to adapt my favorite chocolate chip cookie recipe by adding caramel to it.  Caramel and chocolate go together perfectly, but since the cookies are topped with sea salt, all the more merrier!

Not having an actual recipe to go off of, I just winged it.  And what a good winging it was!  There's already this amazing dough base, but with just essentially a tiny little adaptation, a huge difference was made!  The caramel isn't overpowering, so it's still pretty much a chocolate chip cookie, but the occasional bite of melty caramel is like a nice little treat that no one is going to turn away!

Everyone likes a chocolate chip cookie any time of the year, but this year try these.  You won't be sorry you did!

Chocolate and Caramel Chip Cookies with Sea Salt
Ingredients:

  • 8 1/2 ounces cake flour (2 cups, minus 2 Tablespoons)
  • 8 1/2 ounces bread flour (1 2/3 cups)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter at room temperature
  • 10 ounces light brown sugar (1 1/4 cups)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces good quality chocolate chunks of chips
  • 8 ounces caramel chips
  • Sea Salt


Directions: 

  • Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  • Using a mixer fitted with the paddle attachment, cream butter and sugars until very light.  About 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low, add dry ingredients until just combined, about 10 seconds.
  • Drop chocolate and caramel pieces in and incorporate them without breaking them.  Press plastic wrap directly against the dough and refrigerate at least 24 hours, but up to 72 hours.  (It also freezes in rolled balls beautifully!)
  • When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.  Set aside.
  • For larger cookies:Scoop (6) 3 1/2 ounce mounds of dough onto baking sheets.  Make sure to have some chocolate and caramel pieces pointing up for a more attractive cookie!  Sprinkle lightly with sea salt and bake until golden brown but still soft.  About 18-20 minutes.  Transfer sheets to a wire rack for 10 minutes, then transfer cookies directly to another sheet to cool a bit more.
  • For Smaller cookies:Scoop 1-2" balls of dough onto baking sheets.  Make sure to have some chocolate and caramel pieces pointing up for a more attractive cookie!  Sprinkle lightly with sea salt and bake until golden brown but still soft.  About 18-20 minutes.  Transfer sheets to a wire rack for 10 minutes, then transfer cookies directly to another sheet to cool a bit more


Source: Adapted from Jacques Torres, via New York Times


Labels:

Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-
Post a Comment
Read more