Monday, August 17, 2015

Salted Caramel Chocolate Cookies

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 Okay y'all... I don't do this very often, but I totally just did NOT find a thing in the world to change about this amazing recipe.  Usually when I'm looking for a recipe for something delicious, I look for several of that genre, change them up to my liking, and come up with something completely new. This recipe for Salted Caramel Chocolate Cookies from Gimme Some Oven was just too awesome to change!  So if you get the chance, hop over to Ali's page and show her some appreciation for them. So what will I show you?  Step-by-step of how to make them, of course.  

I mean, these cookies are the BOMB!  Dark, rich, and the perfect amount of not-too-sweet.  The flavors are very well balanced, which is super important to me.  The sea salt brings out the sweetness and yet contrasts it so well.  And you know what is amazing?  Several days after making them, they were still soft and chewy, not dried out and hard.  There are a few tips and tricks that I'd like to discuss as we go along, so... without further ado, let's get to making some cookies!  

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Ingredients:

  • 1 cup (2 sticks) butter
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 tsp vanilla (the best you can find)
    • I use clear, Mexican vanilla
  • 2 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
    • I used Hersheys
  • 3/4 tsp baking soda
  • 1/2 tsp table salt
  • 1 (11 oz) bag Kraft caramel bits
    • You could also cut regular caramels into small cubes
  • 1 cup semi-sweet chocolate chips
  • coarse sea salt or kosher salt

Step-by-Step:
Preheat oven to 350 degrees F.  

Cream together slightly softened butter, sugar, eggs (one at a time), and vanilla until light and fluffy.
2 sticks butter
1 1/2 cups sugar
2 large eggs
2 tsp vanilla
In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and salt.  
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
Stir to evenly combine, then stir the flour mixture into the butter mixture until blended.

Mix the caramel and chocolate chips into the cookie batter.
**Some of the people that taste tested the cookie loved them "as is," and some felt the caramel bits were a bit too big and chewy.  You sort of need to know your audience.  You may want to consider chopping the caramel bits further into smaller pieces if your audience prefers less... chew.** 
Drop by rounded tablespoonfuls (I used my cookie scoop to get uniform sizing) onto prepared cookie sheets.  **These cookies are incredibly tender, not crisp.  So my recommendation to you is to use parchment paper so that they will just slide off. ** 
I recommend parchment paper over a greased cookie sheet.
The clean-up is also much better.  :)
Press each cookie down slightly to flatten.  I wet my fingers a little bit to keep the batter from sticking to my fingers.
Sprinkle each with a pinch of sea salt. (or kosher salt)
This recipe made about 3 1/2 dozen cookies for me.  Bake for around 10 minutes in the preheated oven or until just set.  
Cool for a few minutes on the cookie sheets then on wire racks to cool completely.  (Or, I slid the parchment onto my cold granite countertops to further cool the cookies.) You need to allow them to cool completely before picking them up.  As I said, they are super tender. 
Someone MAY have taken a bite or two out of that one.  LOL!
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I hope you enjoyed this fabulous recipe!
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Written Method:  (This recipe made about 3 1/2 dozen cookies for me.)

Preheat oven to 350 degrees F.  
Cream together slightly softened butter, sugar, eggs (one at a time), and vanilla until light and fluffy.
In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and salt.  Stir to evenly combine, then stir the flour mixture into the butter mixture until blended.  Mix the caramel and chocolate chips into the cookie batter.

**Some of the people that taste tested the cookie loved them "as is," and some felt the caramel bits were a bit too big and chewy.  You sort of need to know your audience.  You may want to consider chopping the caramel bits further into smaller pieces if your audience prefers less... chew.** 

Drop by rounded tablespoonfuls (I used my cookie scoop to get uniform sizing) onto prepared cookie sheets.  **These cookies are incredibly tender, not crisp.  So my recommendation to you is to use parchment paper so that they will just slide off. ** 
Press each cookie down slightly to flatten.  I wet my fingers a little bit to keep the batter from sticking to my fingers. Sprinkle each with a pinch of sea salt.

Bake for around 10 minutes in the preheated oven or until just set.  

Cool for a few minutes on the cookie sheets then on wire racks to cool completely.  (Or, I slid the parchment onto my cold granite countertops to further cool the cookies.) You need to allow them to cool completely before picking them up.  As I said, they are super tender. 

2 comments:

  1. Yum! Salt, caramel and chocolate are all winners in my book. These cookies look delicious!

    ReplyDelete

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