Chocolate Salted Caramel Cookies

Chewy Chocolate Salted Caramel Cookies Chew Out Loud

WEBSep 2, 2014 · With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating. With rubber spatula, …

1. In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
2. In a bowl set over saucepan of simmering water, constantly stir chocolate chips until melted.
3. In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
4. In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium until combined, 1 minute. Mixture may be gritty. Decrease to low speed, add egg mixture, and mix to incorporate, 1 min.

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Salted Caramel Chocolate Chip Cookies Sally's Baking …

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

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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