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.
SALTED CARAMEL CHOCOLATE CHIP COOKIES
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Provided by tahoegirl
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, baking soda, and salt together in a bowl.
- Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
- Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
- Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g
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
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
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SALTED CARAMEL CHOCOLATE CHUNK COOKIES
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- Beat together the butter, light brown sugar, and corn syrup until lightened in colour and fluffy. Beat in the vanilla extract, baking powder, kosher salt, and baking soda until even, then beat in the egg until completely even and combined. Beat in the flour, then stir in the chocolate chunks and caramel bits. Cover the bowl and refrigerate for 1 to 2 hours.
- Preheat the oven to 325°F. Scoop rounded tablespoonsful of the chilled dough onto parchment or silpat lined baking sheets. Be sure to leave three inches or so of space between the cookies to allow them to spread. Sprinkle the tops lightly with the coarse sea salt flakes.
- Bake for 14-18 minutes, or until the edge are set and golden brown. They will still look underdone in the center, but the edges should be firm. If you want them to stay chewy, be sure to pull them before they're completely set in the middle.
- Let the cookies cool for at least 5 minutes on the parchment or silpat before using a flexible, thin spatula to lift them and transfer them to a wire rack to completely cool. Store in an airtight container at room temperature.
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