Wednesday, October 5, 2011

Chocolate Chip Caramel Cookies

Why not take the classic cookie and make it a little more interesting?  Messy, but extremely tasty.  And I haven't found the best way to store these yet, the caramel gets all over everything.  Right now they are sitting in a plastic bag, but they are going to my taste testers, they can worry about how to get all the good caramelness out of the bags.  :)  I really need to invest more money in disposable tins.  But I guess no matter what you put them in, the caramel is going to get all over everything.  Best to be eaten the day they are made :) Turns out when I dropped these off to my taste testers, they didn't care about the mess or them being in bags - they just dove right in and ate them. 

gotta love the food porn pics
This cookie is so easy.  I love that they don't spread out too much when you bake them so you can fit a lot on a pan at once.  Once they are all baked off, time to put some caramel on them.  You don't need to make your own from scratch with this.  You use store bought caramels and some heavy cream, melt it all down and then drizzle away over the cookies.  My decorating skills aren't the best (clearly shown by the birthday cake I made my Dad and I'm still looking for the picture of the Penguin Cake I made for Ween's birthday years ago so you can see why it is I don't decorate cakes), but you don't need to be a master at drizzling caramel.  As long as it's not one giant glob on top it's all good.  Let the caramel set and then you are ready to eat!  And these wont last long at all. 

Chocolate Chip Caramel Cookies
makes about 3 dozen

1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup (1 stick) butter, room temperature
3/4 packed light brown sugar
3/4 cup sugar
1 large egg
1 tsp vanilla extract
2 cups semi sweet chocolate chips
24 soft caramel candy cubes (7 oz)
1/4 cup heavy cream

  1. Preheat oven to 350 degrees.  Sift together flour and salt. 
  2. Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy, about 2 minutes.  Mix in egg and vanilla.  Reduce speed to low; gradually mix in flour mixture.  Add chocolate chips and mix to combine.
  3. Using a 1 1/2" cookie scoop, drop dough onto baking sheets lined with parchment paper or Silpats.  Gently flatten tops of cookies.  Bake until bottoms are golden, 6-8 minutes.  Let cool on sheets. 
  4. Melt caramels with cream in a saucepan over medium-low heat, stirring.  Let cool.  Using a spoon, drizzle caramel over cookies; let set. 

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