Wednesday, October 29, 2014

Salted Caramel Chocolate Chip Cookies


While walking the isles of the grocery store, I came across the new Toll House Delightfulls - chocolate chips filled with different flavors.  I decided I would buy a bag of the caramel filled chocolate chips and use them in a recipe.  When I stumbled across the recipe for these cookies I wanted to make them with caramel bits like it calls for but after an unsuccessful shopping trip, I figured I would substitute some of the caramel bits for the caramel Delightful chocolate chips along with a few caramels cut up into small pieces.   

These cookies turned out amazing.  I am always nervous about sprinkling too much salt on top but I am getting better at it.  I passed these out to the neighbors and they were gobbled up immediately.  One of the neighbor kids tried to pay me a dollar for the cookies I gave to this family.  I just ran away...

The Toll House Delightfulls are bigger chocolate chips then normal, but I didn't think they added much flavor to the cookie and I didn't see any caramel in the middle when it bit into it.  If you are going to make these cookies I would recommend trying to find the Kraft caramel bits - I think you can get them at target, not 100% sure on that though.  If not, cutting up caramels work too.  About 10 or 12 caramels (made for baking) is about all you need.

Hope you enjoy these cookies as much as we all did!  

Salted Caramel Chocolate Chip Cookies - Adapted from Two Peas And Their Pod
Yield: 3 dozen cookies
2 Cups Flour
2 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
3/4 Cup Unsalted Butter - room temperature
1 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Large Egg - room temperature
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips - I used 1/2 Cup Semi Sweet Chocolate chips and 1/2 Cup Toll House DelightFulls - Milk Chocolate filled with caramel
1/2 Cup Kraft Caramel Bits - I could not find these so I cut up about 6 caramels into little squares
Sea salt, for sprinkling on cookies

  1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.   I like to use my AirBake pans that do NOT need a baking mat or parchment paper.
  2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
  3.  In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
  4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
  5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. 
  6. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
  7. Enjoy!!

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