SALTED CARAMEL CHOCOLATE CHIP COOKIES
Chewy chocolate chip cookies with caramel hiding inside! These cookies are unbelievable and disappear every time I make them.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll the dough into balls, 1.5 Tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
- Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CHOCOLATE CHIP CARAMEL BARS
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
- COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
- COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
- COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
- BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
CARAMEL CHOCOLATE CHIP MALTED
Yummy! I love shakes and malts and this is no exception! Found this just in time for a hot summer day in Quick Cooking Magazine. It was a nice change from the normal chocolate malt!
Provided by Dine Dish
Categories Frozen Desserts
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine milk, ice cream, caramel topping and chocolate malted milk powder; cover and process until blended.
- Pour into chilled glasses and enjoy!
Nutrition Facts : Calories 373.1, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.9, Sodium 406.9, Carbohydrate 79.6, Fiber 0.7, Sugar 15.5, Protein 7.4
MALTED MILK CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
- Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
CARAMEL CHIP MALTS
I have not tried this shake. I'm posting this for safe keeping. I found this in Taste Of Home Quick Cooking 2006. With its thick, creamy texture, it makes a speedy snack or creamy dessert.
Provided by internetnut
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine milk, ice cream, caramel topping and chocolate malted milk powder; cover and process until blended.
- Pour into chilled glasses.
Nutrition Facts : Calories 373.1, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.9, Sodium 406.9, Carbohydrate 79.6, Fiber 0.7, Sugar 15.5, Protein 7.4
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Make and share this Salted Caramel Chocolate Chip Cookies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 37m
Yield 6 cookies, 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
- Cut 6 caramels into 4 pieces each with a sharp paring knife.
- Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
- Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2" of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.
Nutrition Facts : Calories 346, Fat 15.9, SaturatedFat 5.3, Cholesterol 18.7, Sodium 163.2, Carbohydrate 48, Fiber 1.2, Protein 3.4
CARAMEL SAUCE FOR SKILLET-BAKED CHOCOLATE CHIP COOKIE
Use this caramel sauce in our Skillet-Baked Chocolate-Chip Cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color (use strips of paper to test: the paler color is undercooked; the amber hue is just right), about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
- Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
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4.9/5 (23)Total Time 25 minsCategory Cookies, DessertCalories 258 per serving
- Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- 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.
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