Best Caramel Chip Cookie Recipe

Caramel Chocolate Chip Cookies Belle of the Kitchen

WEBFeb 6, 2018 · Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside. Add butter, sugars, eggs, and …

Rating: 5/5(111)
1. Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
2. Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
3. In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
4. Add chocolate chips and caramel chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Rating: 4/5(50)
5. If you haven’t browned your butter yet, start with that! Click Here and follow these instructions and then set it aside to cool.
6. You will also need to toast your pecans. Simply place in a dry skillet on medium heat and stir often until toasted and browned.
7. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
8. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, milk and vanilla.

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Salted Caramel Chocolate Chip Cookies Sally's Baking Addiction

WEBJun 9, 2013 · Instructions. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, …

Rating: 5/5(2)
1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

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