A long title because you need to know two things: lots of chocolate, plus chips of salted caramel.
Gemma informed me on a recent Thursday that the following day was a bake sale at school, for which her class was responsible for the baking. To be fair, the school probably did notify me on Monday, but it didn’t register or make it onto the very official calendar I check religiously to make sure my sieve of a brain isn’t required to remember anything beyond my children’s names and my email passwords.
So, since it was 6:30 in the evening and we were in the midst of dinner clean up, baths, showers, pajamas, etc., it seemed like a good time to retreat to the kitchen to experiment with a new recipe, and let Carl handle everything else.
I’m not sure about the everything else, but the cookies turned out really great :)
Fudgy, chewy, and balanced with sea salt caramel chips. I’ve also used those magical caramel chips in magic toffee bars as a nut-free alternative to Skor bits, which sneakily contain almonds. We made these really jumbo for the bake sale, and they disappeared in a hurry – a well-spent 50 cents. I’ve since made them again in the more regular cookie size that allows my kids to have two at a time, because a cookie in each hand always seems better than one cookie, no matter what size the cookie.
These also saved my reputation recently when I remembered at 9:30am that I was supposed to bring baking to Bible Study at 10:00…turns out these freeze really well, thaw perfectly in about half an hour, and pair well with grapes, cheese and crackers. Times like these I’m extra thankful for a well-stocked fridge, pantry and freezer that makes feeding people possible on tight schedule, with an unreliable memory.
What is it about salty sweet that is so deadly to me? I’m definitely more likely to crave salt than sugar (give me allllll the nachos), but the two of them together are their own kind of magic.
- ½ cup butter, softened to room temperature
- 1 cup lightly packed brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla
- 2 large eggs
- 1½ cups all purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup sea salt caramel chips
- Preheat oven to 350 degrees Fahrenheit.
- Beat butter and sugars with electric mixer until pale and fluffy, about 2 minutes. Add vanilla and eggs and beat well.
- In separate medium bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture and beat on low speed until well combined. Add chocolate and caramel chips and stir well.
- Drop by rounded teaspoonfuls onto lightly greased or parchment-lined baking sheets (or use heaping Tablespoons, depending how big you like your cookies). If you want them to be extra pretty, press a few extra of each chocolate chip into the top of each dough ball.
- Bake for 9-10 minutes, until set but still soft.
- Let cool 5 minutes on baking sheet before removing to cooling rack. Repeat with remaining dough.
*Adapted from Chipits, from the back of the bag of sea salt caramel chips!
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