October 9, 2014

Salted Caramel Chocolate Chip Cookies

I'm not normally one to buy specialty jars of nut butters (because I'd eat the entire jar with a spoon without my husband realizing it existed). I made an exception for these cookies from Bakerella. I was sold at salted caramel, so I bought the spread. I've bought 2 jars and made two batches of these delicious cookies ... and ate the rest of both jars with a spoon. (And, yes, we apparently managed to eat 2 batches without capturing a single photograph. As I've taught my son to say, buggersnap!)

I think these cookies are rather tasty. I prefer to actually overbake them a bit to have crunchier edges and still a soft center. I also altered the chilling time a bit, to help the cookies keep their shape better. My aunt said these may be the best cookies she's ever eaten. They're not my personal favorite, but they are pretty darn good.

Salted Caramel Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1 cup brown sugar
1/3 cup sugar
1/2 cup Salted Caramel Hazelnut Spread
2 eggs
1 tsp. vanilla
16 oz. semisweet chocolate baking wafers (or chips)
Sea salt for sprinkling 
Preheat oven to 350°F, and line baking sheets with parchment paper. In a medium bowl, mix flour, baking soda and salt together.
In a mixer, cream butter, sugars and hazelnut spread until light and fluffy.Add eggs and vanilla, and mix until combined. Add flour, and mix on low until incorporated. Stir in chocolate wafers. Chill dough in the freezer for 30 minutes.
Scoop dough onto parchment paper about two inches apart, and sprinkle tops with sea salt. Bake for 10 minutes. Let cool, but they are best while still melty. Makes about 30 cookies.

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