Feeds:
Posts
Comments

Posts Tagged ‘chocolate chips’

 

If there’s one food I could eat for the rest of my life (besides pizza or bread, but let’s not go there), it would be chocolate chip cookies. If there’s one way to make chocolate chip cookies even better, it’s adding chocolate covered caramels to the mix.

 I first made these for this past Valentine’s Day. They got rave reviews, but I didn’t think to make them again until just last week, when I was looking for a way to step up my normal chocolate chips for a special occasion. It may have been the best choice I made all week. The combination of the soft and chewy caramel-esq brown sugar base with the caramels and the smooth dark chocolate chips is positively addicting. Don’t say I didn’t warn you.

 

Chocolate Caramel Chip Cookies 

(Originally adapted from the classic Nestle Tollhouse recipe) 

  • 1 C butter, softened
  • 1 C brown sugar, packed
  • 1/2 C granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 C all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 box milk chocolate covered caramels, cut into bite-sized pieces (like Junior Caramels, Rolos, or Milk Duds)
  • 1 1/2 C dark or semi-sweet chocolate chips (I sprung for the Ghiardelli 60% cocoa chips this time–I’d highly recommend it)
  1. Preheat oven to 350
  2. Cream butter and sugars. Stir in eggs and vanilla.
  3. Combine dry ingredients and slowly add into butter/sugar/egg/vanilla mixture. Stir in chocolate chips and candies.
  4. Let mixture chill for at least 10 minutes. Roll into balls roughly the size of golf balls and bake at 350 for 10-12 minutes, or until centers are set and edges are brown. 

 

Read Full Post »