Wednesday, November 27, 2013

Salted Caramel Chocolate Chip Cookies: 12 Weeks of Christmas Treats (Week 10)

Have you had these?  
Let's just say we've done our fair share of sampling. This week I wanted to try and recreate them at home. I found this recipe from Sally's Baking Addiction that sounded pretty close and it was! I left out the pecans, but would make them again and try it both ways.  I think this is the first time I've used cornstarch in a cookie, but I like the way these kept their shape from the oven and didn't flatten out as they cooled.  These are a must try! Tip - don't let the kids add the sea salt ;)

We're closing in on the end of the 12 Weeks of Christmas Treats, but maybe you're just starting to think about your holiday baking. Be sure to look back over the previous weeks for some great baking ideas.  Check out all of the recipes shared this week at the end of this post and visit Brenda's blog, Meal Planning Magic, for the hop details.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

Source: Sally's Baking Addiction

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • Sea salt
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes.

Preheat oven to 350 F.

Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.

Notes: Use cold dough for each batch (keep refrigerated between baking each batch). Do not drop dough onto warm cookie sheets; allow sheets to cool between batches.


Elizabeth said...

Those look scrumptious!

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