Sunday, October 24, 2010

Chocolate Chip Caramel Cookies

It's hard to improve upon a chocolate chip cookie but I was looking for a way to jazz it up a bit. I was thinking caramel so after plugging "chocolate chip caramel cookie" into Google I came up with the following recipe from Gourmet.

The most labor-intensive part of this recipe is first unwrapping all of the caramels, then chopping them up. It gave my rather pathetic knife skills quite a workout. These cookies were gobbled up eagerly by Dennis and my co-workers. I recommend heating them up before eating, only because the caramel does harden a bit so it might be hard to chew. Plus warm chocolate chip cookies always taste better, don't they?

Chocolate Chip Caramel Cookies (From Gourmet)

Makes about 50 cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter
  • 1 t vanilla
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 10 ounces semi-sweet chocolate chips
  • 25 caramels such as Kraft, chopped coarse (about 1 cup)

Preheat oven to 350°F.

Mix caramels with about 1 T of measured flour and then chop caramel into small pieces. Set aside.

In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir chocolate and caramels into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 10 to 12 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.