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Salted Caramel Chocolate Chip Cookies adapted from rainbow m&m cookies makes 3 dozen 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 3/4 cup (1.5 sticks) salted butter, softened 1 cup light brown sugar 1/2 cup sugar 1 egg, at room temperature 1 egg yolk, at room temperature 2 teaspoons vanilla extract 3/4 cup semi-sweet chocolate chips 16 wrapped caramels, cut into 4 or 5 pieces each sea salt Preheat oven to 325 degrees F. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process. Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy! *Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
Contributed by Alexandra Breed