Sunday, December 2, 2012
Chocolate chip cookies with caramel and sea salt
Sunday went a little slower but not much.
Sunday school, church, cooking the third (and last) pan of chicken enchiladas for my house, a long nap on the couch, a new nail color test run (an old bottle of Sally Hansen Diamond Strength in Absolute Asher, a color I don't think they make anymore)
and Sunday evening spent in the kitchen:
chocolate chip cookies with caramel and sea salt
(original recipe here)
mix 2 cups flour with 2 tablespoons flour and 1/2 teaspoon of baking soda
cream 1 1/2 stick butter with 1 cup brown sugar and 1/2 cup white sugar
add 1 egg and 1 egg yoke
add 2 tablespoons vanilla
add flour mixture to sugar mixture and stir by hand
stir in (by hand) 3/4 cups chocolate chips (I put a 1 1/4 cup)
refrigerate dough for 30 minutes
unwrap and dice about 10 caramels and press some diced caramel pieces into each cookie
bake at 325 for 10 minutes.
I had to bake for 15 minutes then turn oven to 375 for another 3 minutes for cookies to brown. But I use a big scoop for the dough. I just ordered a smaller scoop from a Pampered Chef catalog party I hosted. Looking forward to smaller cookies.
sprinkle with sea salt while still hot from oven.
let cool completely.
I'm linked with the Christmas Cookie Exchange HERE