The Best Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies Creme De La …

WebDec 16, 2014 · In a separate bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until …

1. Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg and mix well. In a separate bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover and chill for at least 1 hour.
2. Preheat oven to 350 and very lightly grease baking sheets. (I lightly mist mine with cooking spray, then wipe it off with a paper towel, too much grease will yield very flat cookies!) Roll about 3-4 tablespoons of the chocolate chip cookie dough into a ball , then repeat with 3-4 more tablespoons of dough. Press a caramel square into the center of one dough ball. Gently smash the two dough balls together and roll into one single ball. Repeat with remaining dough and place dough balls at least 3-4 inches apart on the baking sheet. Poke additional chocolate chips into the top of each cookie if desired (this is just for looks).
3. Bake cookies for 10-13 minutes until set but still slightly undercooked. Remove from oven and (optional) sprinkle immediately with coarse sea salt (highly recommended!). Allow to cool at least 10 minutes on baking sheet, then transfer to a cooling rack and allow to completely cool to room temperature. Store in airtight container.

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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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