Sunday, November 7, 2010

Salted Caramel Chocolate Cookies

I was challenged by a good friend of ours tonight to make Salted Caramel Chocolate cookies.(an inspiration from G'burg a few weeks ago!) I'd been talking about them nonstop all afternoon so, I checked the pantry and all the ingredients were staring me in the eyes: EAT ME! :) Well, what's better than FOOTBALL, SATURDAYS, COOKIES & FALL!?
Didn't you feel the crispness in the air today?! (yay!)

It's a good thing Fall/Winter brings out the sweaters and boots! Since I've had a MAJOR sweet tooth lately I'm glad it's time to break out the layers!
Maybe someone will let me borrow their parka if I can't fit into my jeans after eating these sweets. ha! 

First, I started with a fav chocolate cookie recipe and redesigned them with a caramel sauce by the well known Ina Garten.

Salted Caramel Chocolate Cookies*

2 sticks softened butter3/4 Cup sugar
1 Cup packed light brown sugar
2 large eggs
1 1/2 Tablespoons pure vanilla
1/4 Cup burnt caramel sauce (*homemade click here)
3 3/4 Cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
12 oz bag semi sweet chocolate chips

 1. Preheat oven to 350 degrees F. In a mixer, beat the butter and sugars (granulated and brown) until well combined.

Beat in the eggs, vanilla and swirl in the caramel sauce until smooth.

2. Place the flour, salt and baking soda into a large bowl and mix. Slowly add to the wet ingredients then add the chocolate chips.

3. Place a 1/4 cup scoop of cookie dough onto a cookie sheet Press down, then sprinkle with a pinch or two of sea salt. Bake for 10-12 minutes or until just golden around edges.

Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!

 * Caramel Sauce
From the kitchen of Ina Garten
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves.

Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.

 Drizzle caramel sauce and enjoy with milk! 


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