As promised here is my infamous ooey, gooey, dark chocolate caramel cookie recipe.
There is no chance that you are going to have to scroll through miles and miles of ads and rambling to get to the recipes on THIS BLOG!
I hope you enjoy these delicious, decadent cookies and the caramel is optional, however I HIGHLY suggest you do not omit.
Equipment required:
kitchen mixer or hand mixer
heat resistant spatula
whisk
non-stick pot
measuring cups
baking sheet
parchment paper
ingredient:
COOKIES
1 cup - butter
1 cup - white sugar
1 cup - brown sugar
1 - egg
1 tsp - baking soda
1/2 tsp - salt
1 tsp - vanilla
2/3 cup - cocoa
1 3/4 cup - flour
1 cup - chocolate or butterscotch chips
CARAMEL
1/2 cup - sugar
4 tablespoons - butter
1/2 cup - cream
1/2 tsp - vanilla
1/2 tsp - salt
DIRECTIONS:
MAKE CARAMEL | medium non-stick pan medium heat
Add sugar and melt until there are no chunks and it's lightly browned | stir using a whisk - do not leave alone - will burn easily
Turn down to low heat | Add butter | whisk until smooth
Add cream, vanilla, and salt | whisk until smooth | leave on low/medium 3-5 minutes to thicken
Remove from heat and place in the fridge or keep on the counter to cool slightly
MAKE COOKIE BASE | Kitchen Aid or Handmixer
Whisk attachment | Cream butter until pale and fluffy | about 3 minutes
Add sugars | cream together
Add egg | mix
Add baking soda, salt, cocoa, and vanilla | cream together
Paddle attachment | add flour and chocolate chips | mix until just combined | DO NOT OVER MIX
Scoop onto parchment prepared baking pans | drizzle on top caramel
BAKE:
350F | 8 - 12 minutes | caramel will be melted around the sides and cookies will not be scoop shaped anymore
TIPS:
must use parchment or non-stick sheets for baking
cool completely before eating
store any unused dough in an airtight container or cling wrap | fridge for 1-3 days | freezer for 1-3 months if wrapped well
Store cookies in air tight container or bag for up to 4 days = freeze up to 2 months
One batch will make about 12-15 cookies. Enjoy!
