Hello friends, it has been quite a while since we’ve been in touch! I’m back with you, offering, of all things, a cookie.
Not just any cookie though. A cavity inducing combo of butter, chocolate and caramel. A carbo-phobe’s nightmare. A cookie that will get real with your resolutions and shatter them all to heck. And you. won’t. care.
From whence comes such a thing? A delightful blog called Grandbaby Cakes where Jocelyn Delk Adams shares the love of baking she learned at her grandmother’s knee. I saw a picture of these cookies on Instagram and had to track them down.
Salted Caramel. Chocolate Chips. OK?
Perhaps I’m late to this party. Perhaps you all knew about hiding caramel inside a ball of cookie dough, then sprinkling with salt. But if you didn’t, don’t be afraid. Take my hand. We’ll do this together.
Note: Fresh from the oven, I found these cookies far too sweet. I sadly set them aside thinking I’d have to give them to my sugar-cube loving friends. The next day, though, they looked so very delicious I ate one. Fabulous. Absolutely fabulous.
You won’t be sorry. Neither will your dentist. .
Salted Caramel Chocolate Chip Cookies
Adapted from a recipe by Jocelyn Delk Adams
2½ c flour
2 tsps cornstarch
¾ tsp salt
1 tsp baking powder
1 tsp baking soda
1 c unsalted butter (room temperature, or beaten cold until soft)
½ c granulated sugar
1½ c packed brown sugar
1 large egg plus 2 egg yolks at room temperature
1 Tbs pure vanilla extract
1 ½ c semisweet chocolate chips (I use Guittard, just shy of a 12 oz package)
1 11-oz bag Kraft caramels, unwrapped
Preheat oven to 350. Line two large baking sheets with parchment, set aside,
Whisk together flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Set aside.
Unwrap caramels and cut each into quarters.
In the bowl of an electric mixer, cream butter and both sugars until light and fluffy.
Lightly beat together egg, yolks and vanilla, then add to the butter in three additions, beating until smooth after each addition.
On low speed, add the flour mixture in three intervals beating well after each addition. Add chocolate chips and mix until well distributed.
Cover the bowl with plastic wrap and refrigerate for at least one hour. (according to Jocelyn, two hours is better!)
Use a #40 ice cream scoop to gather balls of dough. Press 4 caramel pieces into each ball and place on prepared baking sheets, 6 balls per sheet.
Bake 14-16 minutes until brown. Remove from oven, sprinkle with sea salt and let cool on sheets 10 minutes before moving to a rack to cool completely. I rushed the cooling step and created little caramel aliens on the bottom of my rack.
Makes about 30 large incredibly delicious cookies.