Friday, November 22, 2013

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Salted Caramel Chocolate Chip Cookies

Around Halloween Target had caramel squares on sale. I bought them. I didn't know what I was going to do with them but I figured I would find something. After a particularly stressful day this week, I asked the family what they wanted me to bake them and they all said, "cookies." I decided I would find a recipe using caramel squares and make them cookies. Imagine my happiness when I found a caramel chocolate chip cookie recipe. I love chocolate chip cookies! These cookies were simply amazing. Everyone loved them and you could tell right off the bat they had caramel in them. Cati has already requested that I make them again!

Salted Caramel Chocolate Chip Cookies 
Source: Two Peas and Their Pod
Yields: 3 dozen cookies

2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup Kraft Caramel Bits (or chopped up caramel squares)
Sea salt, for sprinkling on cookies

Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
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